Sun-dried Tomato, Eggplant, and Cheese Frittata Recipe

Add this amazing Sun-Dried Tomato, Eggplant Cheese Frittata to your holiday brunch menu. It’s super easy to make and you can use any assortment of leftover vegetables.  

Frittatas are easy to make, inexpensive, and can be served hot or cold. Leftover frittatas travel well so you can use them as a filling for your morning breakfast sandwich or pack them in your lunch box for a simple nutritious lunch.  They can also be reheated in a microwave or in a non-stick skillet.

 

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Sundried Tomato, Eggplant, and Cheese Frittata

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 247kcal
Author: Kelly DiMascio
 Add this amazing Easy Vegetable and Cheese Frittata to your holiday brunch menu. It's super easy to make and you can use any assortment of leftover vegetables.  
Frittatas are easy to make, inexpensive, and can be served hot or cold. Leftover frittatas travel well so you can use them as a filling for your morning breakfast sandwich or pack them in your lunch box for a simple nutritious lunch.  They can also be reheated in a microwave or in a non-stick skillet.
Print Recipe

Ingredients

  • 10 large eggs
  • 5 T heavy cream - half-and-half or whole milk
  • 3/4 t fine sea salt
  • 1/4 t fresh ground black pepper
  • 1 C 4 ounces shredded cheese, like Mozzarella, Asiago or my preference an Italian Cheese Blend
  • 1 T olive oil
  • 1 C eggplant* - very thinly sliced - see note for preparation
  • 1/2 medium sweet onion - like Vidalia or Maui
  • 1 medium yellow bell pepper - small dice
  • 1 1/2 C packed baby spinach
  • 1 large tomato sliced thinly and oven dried** - or substitute store-bought sun dried tomatoes
  • 2 T Chopped fresh basil

Instructions

  • Heat the oven to 350 degrees Fahrenheit.
  • In a medium bowl, whisk the eggs with cream, 1/2 teaspoon of the salt, pepper, and the cheese. Keep cold.
  • Heat the olive oil in an oven-safe 10-inch non-stick skillet over medium heat.
  • Add the onions and bell pepper. Cook, stirring every once and a while until the onions and bell peppers are soft, about 5 minutes. Add prepared eggplant and spinach, season with salt and pepper. Cook another 5 minutes
  • Drain any excess moisture from the vegetables.
  • Arrange cooked vegetables evenly in the bottom of the pan.
  • Reduce heat to low. Whisk egg mixture, then pour into the skillet.
  • Cook about a minute or 2 until the edges of the frittata begins to set.
  • Add oven-dried tomatoes to the top of the frittata.
  • Remove from heat and transfer to preheated oven. Bake for 20 - 30 minutes, until the eggs are set. Keep an eye on the frittata as it bakes and check for doneness at the 20-minute mark. I like my top to be slightly browned and the eggs cooked through.  Many recipes call for barely set eggs that wiggle like jello, in most ovens 20 minutes will give you this result.
  • Serve the frittata hot or cold with fresh basil on top.

Notes

 
* Eggplant (optional)
To reduce bitterness and excess moisture. Thinly slice eggplant with a vegetable peeler or mandolin.  Place eggplant on a wire rack over a paper towel lined baking sheet or directly on the paper towel lined baking sheet. Lightly salt the eggplant and let site 20 minutes.  Pat eggplant dry and remove any excess salt.
**Oven Dried Tomatoes:
Thinly slice roma tomatoes. Place parchment paper covered baking sheet, season with salt and let stand 20 minutes. Roast in a 300 degrees F oven until slightly dry about 2 hours. Drizzle with olive oil and sprinkle with dried basil.  You can use store-bought sundried tomatoes as well.
Variations & Tips:
  • Use call for sour cream, crème fraîche, or ricotta cheese in the place of cream, half-and-half or whole milk.
  • Change up the cheese and veggie combinations
  • To use leftover veggies re-warm them in the skillet before adding the egg mixture. Use 3 cups of previously cooked vegetables.  Drain any excess liquid.
  • For an extra cheesy frittata try using soft creamy cheese(s) like ricotta, cream cheese or goat cheese.
  • Use your favorite assortment of veggies or whatever is in your fridge.
  • For 10 eggs use about 4 cups of tender-crisp cooked veggies.  Drain any excess liquid.

Nutrition

Calories: 247kcal | Carbohydrates: 6g | Protein: 14g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 304mg | Sodium: 526mg | Potassium: 321mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1620IU | Vitamin C: 42.9mg | Calcium: 161mg | Iron: 1.8mg
Did you love this recipe? Please Share!Mention @MermaidsandMojitos or tag #mermaidsandmojitos!

1 Comment

  1. David
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    I made it with the eggplant and it tasted as good as it looks in the picture on the Mermaids and Mojitos website….

    Reply

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