Make sure to use an ovenproof skillet because the frittata goes
directly from the stovetop to the oven.
Skip breakfast this morning? Make up for it at dinner. This egg-rich
frittata is ideal when you're looking for a meal that doesn't entail
a lot of fuss or expense. It starts on the stovetop, then moves under
the broiler for a golden brown finish. Let's hear it for second chances.
10 eggs
1/2 cup milk
1/2 tsp salt
1/4 tsp pepper
3 Tbsp olive oil, divided
2 cups finely chopped peeled eggplant
1 (12 to 13oz) jar roasted red bell peppers,
drained, chopped
1/4 cup shredded Parmesan cheese
1. Whisk eggs, milk, salt and pepper in medium bowl until well-blended.
2. Heat 2 tablespoons of the oil in large ovenproof nonstick skillet
over medium heat until hot. Cook and stir eggplant 5 to 8 minutes or
until tender. Stir in bell peppers.
3. Add remaining 1 tablespoon oil to skillet; heat until hot. Pour egg
mixture over vegetables. Cook, covered, over medium to low heat 12 to
15 minutes or until almost set, occasionally lifting edges with spatula
and tilting skillet to allow uncooked egg to flow to bottom of skillet.
4. Heat broiler. Uncover skillet; sprinkle frittata with cheese. Broil
1 to 2 minutes or until golden brown. Cut into wedges.
Servings: 8
Nutrition per Serving:
240 Calories, 15.5g Total Fat, 5g Saturated Fat, 14.5g Protein,
280mg Cholesterol, 445mg Sodium, 11.5g Carbs, 1g Fiber
From: Cooking Club Recipe of the Week
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