Cooking Index - Cooking Recipes & IdeasBaby Eggplant, Olive, And Herb-Cheese Frittata Recipe - Cooking Index

Baby Eggplant, Olive, And Herb-Cheese Frittata

Courses: Main Course
Serves: 2 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
5   Baby (plum-size) purple eggplants - stemmed, and split lengthwise
4   Eggs (large)
3 tablespoons 45mlCoarsely-chopped pitted brine-packed green olives
2 tablespoons 30mlChopped fresh basil
1/4 teaspoon 1.3mlSalt
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.

"Bon Appetit, November 2004"


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