Bocconcini Eggplant Frittata Food

ZESTY EGGPLANT FRITTATA

Steps:

• Combine eggplant, cherry tomatoes, olives, onion, garlic, oil, vinegar, oregano, hot pepper flakes and pepper in large bowl; toss gently to combine. Spoon mixture onto large baking sheet; spread evenly.
• Roast in preheated 425˚F (220˚C) oven, stirring halfway through cooking time, until vegetables are tender and lightly browned, 25 to 30 minutes. Remove from oven. Leave oven on.
• Whisk eggs, parsley and water. Lightly spray 10 or 12-inch (25 or 30 cm) non-stick ovenproof skillet with cooking spray. Heat skillet over medium heat. Pour egg mixture into skillet. As eggs set around edge of skillet, with spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and surface is still somewhat liquid, 6 or 7 minutes.
• Remove skillet from heat; spoon eggplant and tomato mixture over top of frittata. Return to oven and bake until egg mixture is set, about 10 minutes.

BOCCONCINI EGGPLANT FRITTATA

Steps:

• Start by prepping your vegetables and slice thinly your eggplant. tomatoes and onions.
• Preheat your oven at 375 °F.
• Heat your cast-iron over medium heat and add 1 tablespoon olive oil
• Quickly sauté your pancetta until golden and crisp and set aside.
• Sauté your onion until slightly clear and set aside.
• Add remaining olive oil and sauté your eggplant slices until slightly golden and crisp on the edges and set aside.
• In the mean time, prep egg mix and sauce.
• To prep your egg mix, whisk together 8 eggs and add in your milk. Add salt and pepper to taste.
• To prep your sauce, mix together ketchup, garlic, Italian herbs and sugar. Add salt and pepper to taste.
• Off of oven top, in warm cast-iron, pour half of your egg mix and line with eggplant slices, ketchup dollops, onions, pancetta and tomatoes.
• Sprinkle with some Italian herbs, salt and pepper and top with 3/4 cup of shredded mozzarella.
• Add a few dollops of ketchup.
• Add the remaining shredded mozzarella to your egg mix, and pour on top.
• Place in center rack of hot oven for 30-40 minutes and let cook until firm and golden. (Don't let your frittata get too hard though. You want it to be nice and moist).
• Remove from oven and top with remaining ketchup sauce.
• Garnish with halved Bocconcini balls and fresh basil.
• Serve immediately.

EGGPLANT FRITTATA

Steps:

• Preheat oven 300.
• place eggplant in colander, sprinkle wit salt & pepper, set aside until juices drain out, about 30 minutes.
• wipe slices dry.
• bring medium pot of water to a boil and blanch eggplant for 5 minutes, then drain.
• mix eggs, milk and spices until thoroughly combined.
• arrange eggplant in sprayed baking dish and pour egg mixture over eggplant.
• bake 30 minutes.

ITALIAN EGGPLANT FRITTATA

Steps:

• Preheat the oven to 375°F (190°C). Heat 1 tbsp (15 mL) oil in a large, oven-proof, nonstick skillet set over medium heat. Add the onion, garlic, oregano, 1/2 tsp (2 mL) each salt and pepper. Cook, stirring often, for 5 minutes or until vegetables are tender. Add the tomatoes and cook for 2 minutes; transfer to a plate.
• Add half of the remaining oil. Brown the eggplant (in batches and adding more oil as needed) for 3 minutes per side. Remove skillet from heat and arrange eggplant in a single layer over the bottom. Season with remaining salt and pepper. Scatter the tomato mixture evenly over the eggplant.
• Meanwhile, whisk the egg whites with 3/4 cup (175 mL) cheese and the cream. Pour evenly over the vegetables. Bake for 25 minutes or until set. Remove from the oven and sprinkle with remaining cheese. Let stand for 5 minutes before slicing into wedges. Serve with marinara sauce (if using). Makes 8 to 10 servings.