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Baby Eggplant, Olive, And Herb-Cheese Frittata


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  • 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


Servings 2


Step 1

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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