Eggplant And Zucchini Frittata Recipe

Name: Eggplant And Zucchini Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: eggplants 2 sm. size, thinly sliced; 12 eggs; pepper Salt, to taste; 1 sprig fresh thyme to taste; 1/2 teaspoon salt; 1/2 cup olive oil; 2 baking potatoes peeled; onion 1 lg., peeled; zucchini 2 sm., thinly sliced; 2 red peppers minced

Servings: persons

1
Preheat oven to 450 degrees. Sprinkle the eggplants with salt, put in a colander and let stand for 10 minutes. Rinse with cold water and pat dry.
2
Pour the olive oil into a 12 inch baking dish. Heat the oil in the oven for 5 minutes and remove.
3
Arrange the potato and onion slices in the baking dish and bake for 20 minutes, or until potatoes are slightly tender.
4
Arrange the zucchini and eggplant slices on top of the potatoes and bake for 5 minutes.
5
Sprinkle the red peppers over the other vegetables. Beat the eggs and season with salt and pepper. Pour the eggs over the vegetables and arrange the thyme on top. Bake until the eggs are set and the sides have puffed, about 20 minutes. (Reduce oven temperature if eggs cook too fast.) The top will become golden brown and a knife inserted in the middle should come out clean. Do not overcook. The frittata should be firm but not dry. Serve hot or at room temperature. Yields: 6 servings.

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: eggplants 2 sm. size, thinly sliced, 12 eggs, pepper Salt, to taste, 1 sprig fresh thyme to taste, and more.

Yes, Eggplant And Zucchini 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.

That's it — enjoy your meal!

Eggplant And Zucchini Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions