EGGPLANT BREAKFAST FRITTATA
Let's celebrate eggplant with this gorgeous frittata! Featuring tomatoes, potato, and cheese, it's filling + packed with protein!
Provided by Yummy Addiction
Time 1h
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil and spray with cooking spray.
- Cut the eggplant in half lengthwise and score down the middle without cutting through the skin. Place on the baking sheet cut side down and bake for about 20 minutes. Allow to cool and roughly chop. Set aside.
- In an oven-proof skillet, heat the olive oil and cook the potato slices for 5 minutes. Add the tomatoes and cook for 5 minutes more, until the potatoes are almost done.
- Beat the eggs and milk together and season with salt and pepper to taste. Pour the mixture over the potatoes. Add the eggplant pieces. Sprinkle with the cheese and garnish with a few thyme sprigs.
- Cook for about 3 minutes to set the eggs on the bottom and then transfer the skillet to the oven. Bake for 15-20 minutes more until a knife inserted in the center comes out clean. Enjoy!
Nutrition Facts : Calories 382 kcal, Carbohydrate 27.9 g, Protein 20.7 g, Fat 21.5 g, Cholesterol 310.9 mg, Sodium 311.7 mg, Sugar 8.4 g, ServingSize 1 serving
ZESTY EGGPLANT FRITTATA
The egg base is topped with seasoned roasted vegetables.
Categories Lunch
Time 55m
Yield Serves: 6
Number Of Ingredients 13
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.
Nutrition Facts :
EGGPLANT & ROASTED PEPPER FRITTATA
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.
Provided by Lori-Jo Wahl @coolnana
Categories Breakfast
Number Of Ingredients 8
Steps:
- 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.
EGGPLANT FRITTATA
Make and share this Eggplant Frittata recipe from Food.com.
Provided by elenakleinz
Categories Breakfast
Time 1h25m
Yield 1 Fritatta, 2 serving(s)
Number Of Ingredients 7
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
Serve this Italian Eggplant Fritatta with Black Diamond Italiano Shredded Cheese for brunch and your guests won't leave one bite untouched!If you do not have an oven-proof, nonstick skillet, transfer the vegetables to a greased, 13 x 9-inch (3 L) baking dish, top with egg mixture and bake as directed.Courtesy of Black Diamond
Provided by Food Network Canada
Categories breakfast,brunch,cheese,eggs and dairy,herbs,Italian
Number Of Ingredients 11
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.
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- Preheat oven to 400 degrees. Arrange the vegetables in a single layer on a baking sheet, season with salt and pepper and spray with cooking spray. Roast until tender and browned about 30 minutes. Remove from oven and set aside to cool.
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