EGGPLANT & ROASTED PEPPER FRITTATA
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.
2 cpeeled & chopped eggplant
3 Tbspolive oil
1-12 oz. jar(s)roasted red peppers, drained & chopped -- or -- 2 (7 oz. jars)
1 tspblack pepper
1/4 cfreshly grated parmesan cheese
How to Make EGGPLANT & ROASTED PEPPER FRITTATA
- 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.
- 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.
- Uncover; sprinkle with cheese, broil 3 inches from heat & heat for 2 minutes or until golden brown.
Cut into wedges.