Créé avec l’IA
Eggplant and Egg Frittata
50 min 184 kcal par portion Moyen
Ingrédients
4 Portions
- eggplants2 medium
- eggs6 large
- olive oil1 tablespoon
- grated Parmesan cheese0,5 cup
- oregano1 teaspoon
- saltto taste
- pepperto taste
- basil1 tablespoon
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Slice the eggplants into thin rounds.
- 3
Heat the olive oil in a large oven-safe skillet over medium heat.
- 4
Add the eggplant slices to the skillet and cook until they are soft and slightly golden, about 5-7 minutes.
- 5
In a bowl, whisk together the eggs, grated Parmesan cheese, oregano, salt, and pepper.
- 6
Pour the egg mixture over the cooked eggplants in the skillet.
- 7
Sprinkle the basil evenly over the top.
- 8
Cook on the stovetop for about 5 minutes, until the edges start to set.
- 9
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is fully set and lightly golden on top.
