Baby Eggplant, Olive, And Herb-Cheese Frittata

Recipe Ingredients

2 tablespoons	30ml	Olive oil
5		Baby (plum-size) purple eggplants - stemmed, and split lengthwise
4		Eggs (large)
3 tablespoons	45ml	Coarsely-chopped pitted brine-packed green olives
2 tablespoons	30ml	Chopped fresh basil
1/4 teaspoon	1.3ml	Salt
1		Boursin cheese with herbs and garlic - - (5.2 oz), divided

Recipe Instructions

Heat oil in medium 10-inch nonstick skillet over medium heat. Add eggplant halves, cut-side down, spacing evenly. Cover; cook until tender, about 10 minutes.

Whisk eggs, olives, basil, and salt in bowl. Sprinkle with pepper. Coarsely crumble half of cheese into eggs; stir to blend.

Pour over eggplants, rearranging evenly in pan. Cook uncovered over medium heat until sides set and bottom begins to brown, loosening sides occasionally with spatula, about 5 minutes. Sprinkle with remaining cheese. Cover; cook until set, about 7 minutes.

Source:
"Bon Appetit, November 2004"

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