Baby Eggplant, Olive, and Herb-Cheese Frittata

Name: Baby Eggplant, Olive, and Herb-Cheese Frittata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 5 baby (plum-size) purple eggplants, stemmed, split lengthwise; 147 grams package Boursin cheese with herbs and garlic, divided; 3 Tbsps coarsely chopped pitted brine-packed green olives; 4 larges eggs; 2 Tbsps chopped fresh basil; 2 Tbsps olive oil; 0 teaspoons salt

Baby Eggplant, Olive, and Herb-Cheese Frittat A mixture of basil, brine-packed olives, baby purple eggplants, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat oil in medium 10-inch nonstick skillet over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add eggplant halves, cut side down, spacing evenly. Cover; cook until tender, about 10 minutes.

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Eggplant

Whisk eggs, olives, basil, and salt in bowl.

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Olives

Basil

Egg

Salt

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Whisk

Bowl

Sprinkle with pepper. Coarsely crumble half of cheese into eggs; stir to blend.

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Cheese

Pepper

Egg

Pour over eggplants, rearranging evenly in pan. Cook uncovered over medium heat until sides set and bottom begins to brown, loosening sides occasionally with spatula, about 5 minutes.

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Eggplant

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Spatula