Name: Baby Eggplant, Olive, and Herb-Cheese Frittata
Yield: Makes 2 servings
Ingredients: 2 tablespoons olive oil; 5 baby (plum-size) purple eggplants, stemmed, split lengthwise; 4 large eggs; 3 tablespoons coarsely chopped pitted brine-packed green olives; 2 tablespoons chopped fresh basil; 1/4 teaspoon salt; 1 5.2-ounce package Boursin cheese with herbs and garlic, divided

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Baby Eggplant, Olive, and Herb-Cheese FrittataLeo Gong

Recipe information

Yield
Makes 2 servings

Ingredients

2 tablespoons olive oil

5 baby (plum-size) purple eggplants, stemmed, split lengthwise

4 large eggs

3 tablespoons coarsely chopped pitted brine-packed green olives

2 tablespoons chopped fresh basil

1/4 teaspoon salt

1 5.2-ounce package Boursin cheese with herbs and garlic, divided

Preparation

Step 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.
Step 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.

TagsFrittata Egg Eggplant Vegetable Olive Main Breakfast Brunch Dinner Lunch Vegetarian Gluten Free Nut Free Easy Quick One-Pot Meals Weeknight Meals 5 Ingredients or Fewer Bon Appétit

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