Eggplant Breakfast Frittata
Let's celebrate eggplant with this gorgeous frittata! Featuring tomatoes, potato, and cheese, it's filling + packed with protein!
Servings: 4 people
- 1 medium eggplant
- 1 tablespoon olive oil
- 1 large potato , cut into thin rounds
- 5 oz. (140g) cherry tomatoes
- 6 large eggs
- 1/2 cup whole milk
- salt and pepper, to taste
- 1 cup grated cheddar or any other cheese
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!
Calories: 382kcal | Carbohydrates: 27.9g | Protein: 20.7g | Fat: 21.5g | Cholesterol: 310.9mg | Sodium: 311.7mg | Sugar: 8.4g | Vitamin A: 1250IU | Vitamin C: 35.5mg