Baby Eggplant, Olive, and Herb-cheese Frittata |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Great for appetizer or brunch. The boursin cheese adds so much flavor. Ingredients:
2 tablespoons olive oil |
3 purple baby eggplants |
4 large eggs |
3 tablespoons coarsely chopped pitted brine-packed green olives |
2 tablespoons chopped fresh basil |
1/4 teaspoon salt |
1 (5 1/4 ounce) package boursin cheese, with herbs and garlic, divided |
Directions:
1. Heat olive oil in a medium nonstick skillet over medium heat.
2. Add eggplant halves, cut side down, spacing evenly.
3. Cover and cook until tender, about 10 minutes.
4. Whisk eggs, olives, basil, and salt in bowl.
5. Sprinkle with pepper.
6. Coarsely crumble half of cheese into eggs and stir to blend.
7. Pour over eggplants, rearranging evenly in pan.
8. Cook uncovered over medium heat until sides set and bottom begins to brown, loosening sides with spatula, about 5 minutes.
9. Sprinkle with remaining cheese.
10. Cover, cook until set, about 7 minutes.
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