Eggplant-and-Olive Frittata

Name: Eggplant-and-Olive Frittata
Prep time: 49 min
Cook time: 49 min
Total time: 49 min
Yield: 8
Cuisine: Global
Ingredients: 170 grams 1/2 package fresh baby spinach; 118 milliliters sliced black olives; 283 grams mild diced tomatoes and green chiles, drained; 237 milliliters peeled and chopped eggplant; 12 larges eggs, beaten; 118 milliliters crumbled garlic-and-herb feta cheese; 1 garlic clove, minced; 2 Tbsps olive oil; 0 teaspoons pepper; 0 teaspoons salt

Eggplant-and-Olive Frittata might be just the morn meal you are searching for. This recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and vegetarian recipe has 182 calories, 11g of protein, and 13g of fat per serving. This recipe serves 8. If you have pepper, olives, garlic-and-herb feta cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 49 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Heat oil in a 10-inch (2-inch-deep) ovenproof nonstick skillet over medium-high heat. Saut eggplant in hot oil 5 minutes or until tender.

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Frying Pan

Add garlic, and saut 1 minute. Stir in spinach, and cook, stirring constantly, 1 minute or just until spinach begins to wilt.

Ingredients you will need

Spinach

Garlic

Add tomatoes and green chiles, olives, salt, and pepper, and cook, stirring frequently, 2 to 3 minutes or until spinach is wilted.

Ingredients you will need

Green Chili Pepper

Tomato

Spinach

Olives

Pepper

Salt

Add eggs, and sprinkle with cheese. Cook 3 to 5 minutes, gently lifting edges of frittata with a spatula and tilting pan so uncooked portion flows underneath.

Ingredients you will need

Cheese