Baby Eggplant, Olive, And Herb-Cheese Frittata

Baby Eggplant, Olive, And Herb-Cheese Frittata
Baby Eggplant, Olive, And Herb-Cheese Frittata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 2

    tablespoons olive oil

  • 5

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

  • 4

    large eggs

  • 3

    tablespoons coarsely-chopped pitted brine-packed

  • green olives

  • 2

    tablespoons chopped fresh basil

  • 1/4

    teaspoon salt

  • 1

    package Boursin cheese with herbs and garlic - (5.2 oz), divided

Directions

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. 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. This recipe yields 2 servings.

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