Baby Eggplant, Olive, and Herb-Cheese Frittata
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.
Heat oil in medium 10-inch nonstick skillet over medium heat.
Add eggplant halves, cut side down, spacing evenly. Cover; cook until tender, about 10 minutes.
Whisk eggs, olives, basil, and salt in bowl.
Sprinkle with pepper. Coarsely crumble half of cheese into eggs; stir to blend.
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.
Sprinkle with remaining cheese. Cover; cook until set, about 7 minutes.