Eggplant Roasted Pepper Frittata Recipes

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EGGPLANT & ROASTED PEPPER FRITTATA



EGGPLANT & ROASTED PEPPER FRITTATA image

This very good besides being quick & easy to make. A frittata is firmer than an omelet because a frittata is cooked over low heat, you don't fold it like an omelet. They are finished under a broiler.

Provided by Lori-Jo Wahl @coolnana

Categories     Breakfast

Number Of Ingredients 8

2 cup(s) peeled & chopped eggplant
3 tablespoon(s) olive oil
1-12 oz. jar(s) roasted red peppers, drained & chopped -- or -- 2 (7 oz. jars)
10 - large eggs
1/2 cup(s) milk
1 teaspoon(s) salt
1 teaspoon(s) black pepper
1/4 cup(s) freshly grated parmesan cheese

Steps:

  • Cook eggplant in oil in an ovenproof 10-inch nonstick skillet over medium-high heat, stirring constantly, 2 to 3 minutes or until tender. Stir in roasted red peppers.
  • Beat eggs & next 3 ingredients at medium speed until blended. Add mixture to skillet. As mixture starts to cook, gently lift edges of frittata with spatula, & tilt pan so uncooked portion flows underneath. Cover & cook over low heat 10-12 minutes to allow uncooked portion on top to set.
  • Uncover; sprinkle with cheese, broil 3 inches from heat & heat for 2 minutes or until golden brown. Cut into wedges.

BAKED TUNISIAN EGGPLANT AND PEPPER FRITTATA



Baked Tunisian Eggplant and Pepper Frittata image

In Tunisia, baked omelets sometimes contain fish, while in Greece and Iran, yogurt is often stirred into the mix. Baked frittatas are easy to make and hold well in the refrigerator, and they're equally good hot, cold or at room temperature. Make one for dinner, and pack up the leftovers for lunch. Many of my favorite Tunisian omelets are baked in the oven. This one can range from mildly spicy to very spicy, depending on your taste.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h45m

Yield Serves six to eight

Number Of Ingredients 13

1 to 1 1/4 pounds eggplant (1 large or 2 to 4 small)
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 medium red bell pepper, diced
Salt to taste
2 to 4 garlic cloves to taste, minced
8 eggs
1/3 cup minced flat-leaf parsley
2 ounces Gruyère cheese, grated or cut in small cubes 1/2 cup, tightly packed
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne (more to taste)
1/8 teaspoon ground cinnamon
1 teaspoon harissa dissolved in 1 tablespoon water more to taste; optional

Steps:

  • Preheat the oven to 450 degrees. Line a baking sheet with foil and rub it with olive oil. Cut the eggplant in half lengthwise and score down the middle, being careful not to cut through the skin. Place the eggplant on the foil-covered baking sheet, cut side down. Place in the oven, and bake 20 minutes or until the skin has begun to shrivel and the eggplant has softened. Remove from the oven and transfer to a colander, cut side down. Allow to cool and drain for 10 minutes. Turn the oven down to 350 degrees. Cut the eggplant into small dice. Don't worry if the eggplant is so soft that it falls apart when you cut it up. If the charred edges on the cut side taste bitter, cut them away and discard them.
  • While the eggplant is in the oven, heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion and pepper. Cook, stirring often, until tender, 5 to 10 minutes. Add a pinch of salt, stir in the garlic and eggplant and cook for one more minute, stirring. Remove from the heat. Season to taste with salt and pepper.
  • Place the remaining tablespoon of oil in a 2-quart casserole or a 9-inch cast iron skillet, brush the sides of the pan with the oil, and place in the oven. Meanwhile, in a large bowl, beat the eggs and add the parsley, cheese, salt (about 1/2 teaspoon), pepper, cinnamon and cayenne. For a spicier dish, whisk in about a teaspoon of harissa or more, to taste. Stir in the eggplant mixture.
  • Remove the pan from the oven, and pour in the egg mixture. Bake 35 to 40 minutes, until lightly browned on the top and set. Allow to cool for 10 minutes or longer before serving. Serve hot or at room temperature, cut into wedges or squares.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 348 milligrams, Sugar 4 grams, TransFat 0 grams

COLORFUL PEPPER FRITTATA



Colorful Pepper Frittata image

Our taste testers loved this fluffy breakfast packed with three kinds of bright sweet peppers and minced fresh basil. It's filling and tasty, full of fresh flavors to start the day. -Jessie Apfe, Berkeley, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 13

4 large eggs
8 large egg whites
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded part-skim mozzarella cheese
1/4 cup minced fresh basil
2 teaspoons canola oil
1 large onion, chopped
2 cups chopped sweet red peppers
1 cup chopped sweet yellow pepper
1 cup chopped sweet orange pepper
3 garlic cloves, minced
2 tablespoons shredded Parmesan cheese

Steps:

  • Preheat oven to 350°. Whisk together first four ingredients. Stir in mozzarella cheese and basil., In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion; cook and stir 2 minutes. Add peppers; cook and stir until tender, 3-4 minutes. Stir in garlic; cook 1 minute. , Pour in egg mixture; remove from heat. Sprinkle with Parmesan cheese. Bake, uncovered, until eggs are completely set, 20-25 minutes. Let stand 5 minutes. Cut into wedges.

Nutrition Facts : Calories 188 calories, Fat 9g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 672mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

EGGPLANT FRITTATA



Eggplant Frittata image

Make and share this Eggplant Frittata recipe from Food.com.

Provided by elenakleinz

Categories     Breakfast

Time 1h25m

Yield 1 Fritatta, 2 serving(s)

Number Of Ingredients 7

14 ounces eggplants, peeled and cut into 1/2 inch slices
3 eggs
1 cup nonfat milk
3 sprigs fresh thyme, chopped
3 sprigs fresh rosemary, chopped
salt & pepper
1 pinch nutmeg

Steps:

  • Preheat oven 300.
  • place eggplant in colander, sprinkle wit salt & pepper, set aside until juices drain out, about 30 minutes.
  • wipe slices dry.
  • bring medium pot of water to a boil and blanch eggplant for 5 minutes, then drain.
  • mix eggs, milk and spices until thoroughly combined.
  • arrange eggplant in sprayed baking dish and pour egg mixture over eggplant.
  • bake 30 minutes.

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