Baby Eggplant, Olive, and Herb-Cheese Frittata
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.
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
