Baby Eggplant, Olive, And Herb-Cheese Frittata
By á-170456
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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
Details
Servings 2
Preparation
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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