Eggplant-And-Olive Frittata Recipe

Name: Eggplant-And-Olive Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 cup peeled and chopped eggplant; 1 garlic clove, minced; 1/2 (6-oz.) package fresh baby spinach; 1 (10-oz.) can mild diced tomatoes and green chiles, drained; 1/2 cup sliced black olives; 1/4 teaspoon salt; 1/4 teaspoon pepper; 12 large eggs, beaten*; 1/2 cup crumbled garlic-and-herb feta cheese**

Servings: persons

2 tablespoons olive oil
1 cup peeled and chopped eggplant
1 garlic clove, minced
1/2 (6-oz.) package fresh baby spinach
1 (10-oz.) can mild diced tomatoes and green chiles, drained
1/2 cup sliced black olives
1/4 teaspoon salt
1/4 teaspoon pepper
12 large eggs, beaten*
1/2 cup crumbled garlic-and-herb feta cheese**

1
Preheat oven to 350u00b0. Heat oil in a 10-inch (2-inch-deep) ovenproof nonstick skillet over medium-high heat. Saute eggplant in hot oil 5 minutes or until tender.
2
Add garlic, and saute 1 minute. Stir in spinach, and cook, stirring constantly, 1 minute or just until spinach begins to wilt.
3
Add tomatoes and green chiles, olives, salt, and pepper, and cook, stirring frequently, 2 to 3 minutes or until spinach is wilted. 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.
4
Bake at 350u00b0 for 12 to 15 minutes or until set and lightly browned. Remove from oven, and let stand 5 minutes. Slide frittata onto a large platter, and cut into 8 wedges.
5
*1 (32-oz.) carton egg substitute may be substituted. Increase bake time to 16 to 18 minutes or until set.
6
**Plain feta cheese may be substituted.
7
Note: We tested with Ro-Tel Mild Diced Tomatoes and Green Chilies.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 cup peeled and chopped eggplant, 1 garlic clove, minced, 1/2 (6-oz.) package fresh baby spinach, and more.

Yes, Eggplant-And-Olive Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant-And-Olive Frittata

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