eggplant & roasted pepper frittata

Name: EGGPLANT & ROASTED PEPPER FRITTATA
Prep time: 10 min
Cook time: 20 min
Yield: 6
Ingredients: 2 cup(s) peeled & chopped eggplant; 3 tablespoon(s) olive oil; 1-12 oz. jar(s) roasted red peppers, drained & chopped -- or -- 2 (7 oz. jars); 10 - large eggs; 1/2 cup(s) milk; 1 teaspoon(s) salt; 1 teaspoon(s) black pepper; 1/4 cup(s) freshly grated parmesan cheese

(1 RATING)

55 Pinches 1 Photo

Lori-Jo Wahl

Providence, RI

Updated on Aug 28, 2012

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.

Rate

prep time 10 Min

cook time 20 Min

method ---

yield 6

Ingredients

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

How To Make eggplant & roasted pepper frittata

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.

Step 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.
Step 3

Uncover; sprinkle with cheese, broil 3 inches from heat & heat for 2 minutes or until golden brown. Cut into wedges.
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