Eggplant Breakfast Frittata Recipes

EGGPLANT BREAKFAST FRITTATA

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with foil and spray with cooking spray.
• Cut the eggplant in half lengthwise and score down the middle without cutting through the skin. Place on the baking sheet cut side down and bake for about 20 minutes. Allow to cool and roughly chop. Set aside.
• In an oven-proof skillet, heat the olive oil and cook the potato slices for 5 minutes. Add the tomatoes and cook for 5 minutes more, until the potatoes are almost done.
• Beat the eggs and milk together and season with salt and pepper to taste. Pour the mixture over the potatoes. Add the eggplant pieces. Sprinkle with the cheese and garnish with a few thyme sprigs.
• Cook for about 3 minutes to set the eggs on the bottom and then transfer the skillet to the oven. Bake for 15-20 minutes more until a knife inserted in the center comes out clean. Enjoy!

ITALIAN EGGPLANT FRITTATA

Steps:

• Preheat the oven to 375°F (190°C). Heat 1 tbsp (15 mL) oil in a large, oven-proof, nonstick skillet set over medium heat. Add the onion, garlic, oregano, 1/2 tsp (2 mL) each salt and pepper. Cook, stirring often, for 5 minutes or until vegetables are tender. Add the tomatoes and cook for 2 minutes; transfer to a plate.
• Add half of the remaining oil. Brown the eggplant (in batches and adding more oil as needed) for 3 minutes per side. Remove skillet from heat and arrange eggplant in a single layer over the bottom. Season with remaining salt and pepper. Scatter the tomato mixture evenly over the eggplant.
• Meanwhile, whisk the egg whites with 3/4 cup (175 mL) cheese and the cream. Pour evenly over the vegetables. Bake for 25 minutes or until set. Remove from the oven and sprinkle with remaining cheese. Let stand for 5 minutes before slicing into wedges. Serve with marinara sauce (if using). Makes 8 to 10 servings.

EASY BREAKFAST FRITTATA RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate until read to use.
• In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
• Add onions to the same pan and cook until translucent.
• Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
• Add the bacon back into the pan. Blend together.
• Add the eggs and cheese into the pan.
• Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
• Top off with green onions, if desired.
• Enjoy!

EGGPLANT FRITTATA

Steps:

• Preheat oven 300.
• place eggplant in colander, sprinkle wit salt & pepper, set aside until juices drain out, about 30 minutes.
• wipe slices dry.
• bring medium pot of water to a boil and blanch eggplant for 5 minutes, then drain.
• mix eggs, milk and spices until thoroughly combined.
• arrange eggplant in sprayed baking dish and pour egg mixture over eggplant.
• bake 30 minutes.

BAKED TUNISIAN EGGPLANT AND PEPPER FRITTATA

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with foil and rub it with olive oil. Cut the eggplant in half lengthwise and score down the middle, being careful not to cut through the skin. Place the eggplant on the foil-covered baking sheet, cut side down. Place in the oven, and bake 20 minutes or until the skin has begun to shrivel and the eggplant has softened. Remove from the oven and transfer to a colander, cut side down. Allow to cool and drain for 10 minutes. Turn the oven down to 350 degrees. Cut the eggplant into small dice. Don't worry if the eggplant is so soft that it falls apart when you cut it up. If the charred edges on the cut side taste bitter, cut them away and discard them.
• While the eggplant is in the oven, heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion and pepper. Cook, stirring often, until tender, 5 to 10 minutes. Add a pinch of salt, stir in the garlic and eggplant and cook for one more minute, stirring. Remove from the heat. Season to taste with salt and pepper.
• Place the remaining tablespoon of oil in a 2-quart casserole or a 9-inch cast iron skillet, brush the sides of the pan with the oil, and place in the oven. Meanwhile, in a large bowl, beat the eggs and add the parsley, cheese, salt (about 1/2 teaspoon), pepper, cinnamon and cayenne. For a spicier dish, whisk in about a teaspoon of harissa or more, to taste. Stir in the eggplant mixture.
• Remove the pan from the oven, and pour in the egg mixture. Bake 35 to 40 minutes, until lightly browned on the top and set. Allow to cool for 10 minutes or longer before serving. Serve hot or at room temperature, cut into wedges or squares.