Baby Eggplant Olive And Herb Cheese Frittata Recipe

Ingredients for Baby Eggplant Olive And Herb Cheese Frittata

• 1 tablespoon olive oil
• Baby Eggplants
• 6 large eggs
• Green Olives
• Fresh Basil
• Salt to taste
• Boursin Cheese

How to Make Baby Eggplant Olive And Herb Cheese Frittata

1. Preheat oven to 350°F (175°C).
2. Heat olive oil in an oven-safe medium nonstick skillet over medium heat.
3. Add baby eggplant halves, cut side down, spacing evenly.
4. Cover and cook until tender, about 10 minutes.
5. In a medium bowl, whisk together eggs, olives, basil, salt, and pepper.
6. Coarsely crumble half of the Boursin cheese into the egg mixture and stir gently to combine.
7. Carefully pour the egg mixture over the cooked eggplants in the skillet, gently rearranging the eggplant to distribute evenly.
8. Transfer the skillet to the preheated oven.
9. Bake uncovered for 5 minutes, or until the edges are set and the bottom is lightly browned.
10. Sprinkle the remaining Boursin cheese over the top.
11. Continue baking, covered, until the frittata is set and cooked through, about 7-10 minutes.
12. Let cool slightly before slicing and serving. Enjoy!