Baby Eggplant, Olive, And Herb-Cheese Frittata Recipe - Cooking Index
Baby Eggplant, Olive, And Herb-Cheese Frittata Recipe - Cooking Index
| 2 tablespoons | Olive oil | |
| 5 | Baby (plum-size) purple eggplants - stemmed, and | |
| Split lengthwise | ||
| 4 | Eggs (large) | |
| 3 tablespoons | Coarsely-chopped pitted brine-packed | |
| Green olives | ||
| 2 tablespoons | Chopped fresh basil | |
| 1/4 teaspoon | Salt | |
| 1 x | Boursin cheese with herbs and garlic - - (5.2 oz), divided |
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.
This recipe yields 2 servings.
Source:
Bon Appetit, November 2004
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