Recipes
Recipe CollectionBrunch & Main Entrées

Zesty Eggplant Frittata



Ingredients:
1 eggplant, cut in 3/4-inch (2 cm) cubes
3 tbsp (45 mL) extra-virgin olive oil
Salt and pepper, to taste
3 cups (750 mL) cherry tomatoes, halved
1/2 cup (125 mL) pitted olives, halved
2 tsp (10 mL) red wine vinegar
2 cloves garlic, sliced
1/2 tsp (2 mL) dried oregano
1/4 to 1/2 tsp (1 to 2 mL) hot pepper flakes
2 tbsp (30 mL) extra-virgin olive oil
1 small onion, finely chopped
8 eggs
1/3 cup (75 mL) chopped parsley
1/4 cup (60 mL) water

Instructions:
Preheat oven to 425°F (220°C). In a bowl, toss together eggplant, 3 tbsp (45 mL) of oil, salt and pepper, cherry tomatoes, olives, red wine vinegar, garlic, oregano and hot pepper flakes. Grease a large baking sheet or cover with non-stick foil. Spoon mixture onto baking sheet. Roast in 425°F (220°C) oven until eggplant is golden brown and tomatoes are roasted; about 25-30 minutes. Stir halfway through baking time. Remove from oven and keep warm.

Meanwhile, in an ovenproof skillet, heat 2 tbsp (30 mL) of oil over medium heat; add onion and fry until softened. Beat together eggs, parsley, and water. Pour mixture into skillet and fry, running a heatproof spatula around the side to let egg mixture run underneath, until less than 1/3 of the egg mixture is still liquid. Remove from heat.

Arrange 2/3 of eggplant and tomato mixture evenly on top. Bake in 425°F (220°C) oven until egg mixture is set, about 10-15 minutes. Do not over-bake. Serve with remainder of warm eggplant and tomato mixture.

Makes 4 to 6 servings.

Tip: To ovenproof skillet, cover the plastic handle completely with a double thickness of aluminum foil.


Nutrients per serving:
Calories: 165.9
Carbohydrate: 9.6 g
Protein: 6.2 g
Fat: 12.1 g
Sodium: 119 mg