EGGPLANT & ROASTED PEPPER FRITTATA

1
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.

Rating:

★★★☆☆ 1 vote

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

How to Make EGGPLANT & ROASTED PEPPER FRITTATA

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.

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About EGGPLANT & ROASTED PEPPER FRITTATA




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