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+ servings

Tomato Eggplant Frittata

The flavors were full, rich and complimented each other beautifully.
Prep Time10 minutes
Cook Time30 minutes
Servings - 4 servings

Ingredients 

  • 1 medium eggplant chopped
  • salt
  • 1 large Roma tomato seeded and diced
  • 2 2 garlic cloves crushed
  • 1 sprig rosemary leaves chopped
  • 12 eggs
  • 1/2 cup milk
  • Salt and pepper
  • 3 oz. crumbled feta cheese
  • Fresh fruit side dish

Instructions

  • Chop the eggplant into bite size pieces, then place in a colander, sprinkle salt all over and let it sit in the sink and let the juices drain out. After 30 minutes, rinse and pat dry.
  • Preheat oven to 375.
  • In a large oven safe skillet or saute pan, add the diced eggplant and diced tomato, along with the crushed garlic and rosemary. Saute for 4 to 6 minutes over medium heat.
  • While the veggies are sauteing, whisk together the eggs and milk, salt and pepper.
  • Pour the egg mixture over the veggies, then sprinkle on the Feta cheese and let set on the warm burner for about 2 minutes. Then transfer to the preheated oven.
  • Bake in the oven for 20 to 25 minutes, or until eggs have cooked through in the middle. Let cool slightly before cutting and serving. Serve warm.
  • Serve Tomato Eggplant Frittata with favorite fresh fruit.