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Roasted Pepper and Eggplant Frittata Recipe
   
Recipe Categories: Egg Recipes   |   Cooking Club
Average Rating: (1 vote)
Preparation Time: 10 minutes
Yield: 8 Servings
Courtesy of Cooking Club of America
Roasted peppers, eggplant and parmesan cheese make this savory dish irresitable!
 
Ingredients
  10  each eggs  
  1/2  cup milk  
  1/2  tsp salt  
  1/4  tsp freshly ground epper  
  3  tbsp olive oil  
  2  cups eggplant, peeled and finely chopped  
  1  jar roasted red bell peppers (drained and chopped, 12 -13oz)  
  1/4  cup freshly shredded Parmesan cheese (1 oz)  
 
Instructions
 
  1. In medium bowl, whisk eggs, milk, salt and pepper until well blended.

 
  2. Heat 2 tablespoons of the oil in large ovenproof nonstick skillet over medium heat. Add eggplant; cook and stir 5 to 8 minutes or until tender. Stir in roasted peppers.

 
  3. Add remaining 1 tablespoon oil to skillet; heat until hot. Pour egg mixture over vegetables. Cover; cook over medium to low heat 12 to 15 minutes or until almost set, occasionally lifting edges with spatula and tilting skillet to allow uncooked egg to flow to bottom of skillet.

 
  4. Heat broiler. Uncover skillet; sprinkle frittata with cheese. Broil 3 inches from heat 1 to 2 minutes or until golden. Cut into wedges.

 
  PER SERVING: 240 calories, 15.5 g total fat (5 g saturated fat), 14.5 g protein, 11.5 g carbohydrate, 280 mg cholesterol, 445 mg sodium, 1 g fiber

 
  COPYRIGHT: Cooking Pleasures Magazine, North American Membership Group Inc. All rights reserved.

 
 

 
  This recipe was provided courtesy of the Cooking Club of America, North America's largest cooking organization. Click Here - For a FREE Trial Membership in the Club, and a free copy of the Members-Only magazine, Cooking Pleasures.

 
   


 
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