Eggplant and Tomato Frittata Recipe

[benzie]

Hey foodies! Let's talk about one of my favorite versatile veggies: eggplant!
Ingredients:

• 1 small eggplant, diced
• 1 cup cherry tomatoes, halved
• 6 eggs
• 1/4 cup milk
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)
  

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add diced eggplant and cook until softened, about 5-7 minutes.
3. Add cherry tomatoes to the skillet and cook for another 2-3 minutes.
4. In a bowl, whisk together eggs, milk, salt, and pepper.
5. Pour the egg mixture over the cooked eggplant and tomatoes in the skillet.
6. Sprinkle shredded mozzarella cheese over the top.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and the cheese is melted and bubbly.
8. Garnish with fresh basil leaves before serving.

 

[bossanime]

Eggplant and tomato frittata recipe? Get ready to savor the Mediterranean flavors in every bite of this delicious dish! Whip up a fluffy frittata loaded with tender eggplant, juicy tomatoes, and aromatic herbs, then bake until golden and set. It's a satisfying and flavorful meal that's perfect for breakfast, brunch, or even dinner. Plus, it's a great way to use up those summer garden veggies!

 

[Alfredo]

Yum! That eggplant and tomato frittata recipe sounds perfect for brunch! Can't wait to give it a try! Thanks for sharing!

 

[Idris]

Hey foodies! Let's talk about one of my favorite versatile veggies: eggplant!
Ingredients:

• 1 small eggplant, diced
• 1 cup cherry tomatoes, halved
• 6 eggs
• 1/4 cup milk
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)View attachment 2706

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add diced eggplant and cook until softened, about 5-7 minutes.
3. Add cherry tomatoes to the skillet and cook for another 2-3 minutes.
4. In a bowl, whisk together eggs, milk, salt, and pepper.
5. Pour the egg mixture over the cooked eggplant and tomatoes in the skillet.
6. Sprinkle shredded mozzarella cheese over the top.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and the cheese is melted and bubbly.
8. Garnish with fresh basil leaves before serving.

Wow, this eggplant and tomato frittata recipe looks delicious! I love how versatile frittatas are, and adding eggplant and tomato sounds like a flavorful combination. Can't wait to whip this up for breakfast or brunch! Thanks for sharing!