Ingredients for Baby Eggplant Olive And Herb Cheese Frittata
- 2 tablespoons olive oil
- 4 small baby eggplants
- 6 large eggs
- 1/2 cup pitted green olives, chopped
- 1/4 cup fresh basil, chopped
- 1/4 teaspoon salt
- 1 (5 1/2 ounce) package Boursin cheese, Garlic & Fine Herbs
- 1/8 teaspoon black pepper
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How to Make Baby Eggplant Olive And Herb Cheese Frittata
- Preheat oven to 350°F (175°C).
- Heat olive oil in an oven-safe medium nonstick skillet over medium heat.
- Add baby eggplant halves, cut side down, spacing evenly.
- Cover and cook until tender, about 10 minutes.
- In a medium bowl, whisk together eggs, olives, basil, salt, and pepper.
- Coarsely crumble half of the Boursin cheese into the egg mixture and stir gently to combine.
- Carefully pour the egg mixture over the cooked eggplants in the skillet, gently rearranging the eggplant to distribute evenly.
- Transfer the skillet to the preheated oven.
- Bake uncovered for 5 minutes, or until the edges are set and the bottom is lightly browned.
- Sprinkle the remaining Boursin cheese over the top.
- Continue baking, covered, until the frittata is set and cooked through, about 7-10 minutes.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
80g
Fat
27g
Carbs
16g
