EGGPLANT & ROASTED PEPPER FRITTATA

Lori-Jo Wahl

By
@coolnana

This very good besides being quick & easy to make.

A frittata is firmer than an omelet because a frittata is cooked over low heat, you don't fold it like an omelet. They are finished under a broiler.


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Comments:

Serves:

6

Prep:

10 Min

Cook:

20 Min

Ingredients

2 c
peeled & chopped eggplant
3 Tbsp
olive oil
1-12 oz. jar(s)
roasted red peppers, drained & chopped -- or -- 2 (7 oz. jars)
10
large eggs
1/2 c
milk
1 tsp
salt
1 tsp
black pepper
1/4 c
freshly grated parmesan cheese

Directions Step-By-Step

1
Cook eggplant in oil in an ovenproof 10-inch nonstick skillet over medium-high heat, stirring constantly, 2 to 3 minutes or until tender. Stir in roasted red peppers.
2
Beat eggs & next 3 ingredients at medium speed until blended. Add mixture to skillet. As mixture starts to cook, gently lift edges of frittata with spatula, & tilt pan so uncooked portion flows underneath. Cover & cook over low heat 10-12 minutes to allow uncooked portion on top to set.
3
Uncover; sprinkle with cheese, broil 3 inches from heat & heat for 2 minutes or until golden brown.

Cut into wedges.

About this Recipe