Real Recipes From Real Home Cooks ®

eggplant & roasted pepper frittata

(1 rating)
Recipe by
Lori-Jo Wahl
Providence, RI

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.

(1 rating)
yield 6
prep time 10 Min
cook time 20 Min

Ingredients For eggplant & roasted pepper frittata

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

How To Make eggplant & roasted pepper frittata

  • 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.