Frittata’s are the perfect vessel for pretty much anything. Don’t let the fancy name fool you, eggs don’t get much easier than this.
In an effort to use rest of my pizza ingredients, I made this frittata for breakfast. The silky, smokey eggplant combined with fresh tomato and basil and creamy, salty goat cheese creates a delightful balance.
Ingredients (serves 2):
4 eggs, whisked
1 cup eggplant, cut into small cubes
1 large garlic clove, minced
1/2 tomato, cut into small pieces
1/4 cup basil, chopped
goat cheese to sprinkle on top
salt and pepper
1. Preheat the oven to 400 degrees.
2. Heat olive oil on medium-high. Add the cubed eggplant and a generous pinch of salt and saute until cooked through. Add garlic and saute for another minute.
3. Add the chopped basil to the egg mixture and stir. With the pan still on medium-high heat, pour the whisked eggs over the eggplant and garlic. Add tomatoes and goat cheese on top. Cook on the stove to brown the edges, about 4 minutes. Then put the pan directly into the oven for about 6 minutes, or until the eggs are cooked through.
4. Once eggs are cooked through, remove from oven. Cut and serve!
Yum. I enjoyed it with a scoop of my Arugula Pesto to spread onto each perfect lil bite 🙂