Baby Eggplant, Olive, and Herb-Cheese Frittata

Name: Baby Eggplant, Olive, and Herb-Cheese Frittata
Total time: 22 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 5 whole baby purple eggplants; 4 large eggs; 3 tablespoons green olives; 2 tablespoons fresh basil; ¼ teaspoon salt; 1 package Boursin cheese; divided

A Mediterranean-inspired frittata featuring tender baby eggplants, briny green olives, and creamy herb-garlic Boursin cheese. This elegant egg dish combines fresh basil and savory ingredients for a delicious breakfast or brunch option.

4 servings

22 min

Published October 4, 2025

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Ingredients

•2 tablespoons olive oil
•5 whole baby purple eggplants
•4 large eggs
•3 tablespoons green olives
•2 tablespoons fresh basil
•¼ teaspoon salt
•1 package Boursin cheese
•divided

Cooking Instructions

1.
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.
10 min
2.
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.
12 min