Frittatas – so much you can do with them and I like to cut up left overs into single servings so I can pop out of the Freezer and into the microwave for a quick meal.
You need a 10” oven proof nonstick skillet and a little time.
- medium potato cute into ½ inch cubes
- 6 large eggs
- 5 Egg whites – I used packaged
- 1 teaspoon dried tarragon
- ¼ teaspoon black pepper
- ½ teaspoon salt divided in two
- 1 egg plant or 2 small Italian eggplants – cube in ½ inch pieces
- 2 plum tomatoes cube in 1/2″ inch pieces
- 1 medium zucchini cube in ½ inch pieces
- 2-3 tablespoons slice black olives
- 6 tablespoons grated parmesan cheese
- Small handful of grated pizza cheese – or cheddar
- About 1 tablespoon or less of olive oil
Preheat oven to 350
In a steamer cook the potatoes about 5-7 minutes until fork tender
Meanwhile in blender combine eggs, tarragon, pepper, half the salt – Using the blender made a fluffier airier frittata.
In a large nonstick oven proof skillet heat oil over medium heat
Add zucchini cook about 2 minutes until it begins to soften
Add eggplant and the remaining salt cook about 3 minutes
Add the tomatoes and olives stir to combine cover and cook about 3 minutes until the eggplant is mostly tender and the tomatoes have given some liquid.
Add potatoes and toss to combine
Add the egg mixture (I gave it a very short quick pulse to combine again) and cook about 2 minutes or until the edges start to set.
sprinkle with cheeses
Bake for about 25-30 minutes or until the frittata is set, puffed and browned.
Let set for 3-4 minutes before serving
This is a great dish and I had been craving something warming and when I saw eggplants on sale I grabbed one. After preparing I looked at Lyn and said that was a lot of work. She smiled and said it is an act of love. It was well worth it and I better freeze some quickly I already found a way to have it make my plate three times now.
Since Lyn is still on her special strict diet I have to fend for myself, so I had a small eggplants and I cut the ingredient in half.
- 1 – 28 oz. can Pastene kitchen ready crushed tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon basil
- 2 tablespoons Olive oil
How: Place oil in pot mix the seasoning in and heat slightly mix in the add the sauce bring boil and then to simmer
- 1 medium eggplant
- ½ cup flour
- 2 eggs Beaton with 1 teaspoon grated cheese and ¼ teaspoon Bell seasoning.
- Salt and pepper to taste
- Olive Oil for Frying (about 1 cup) add as needed.
- ½ lbs. of provolone and mozzarella cheeses
How: Slice the eggplant ¼ inch thick. Lay out on paper towel and sprinkle with salt. After the moisture comes to the surface (little water bubbles) pat dry with paper towel. Flip and repeat. This takes a while we went shopping. There are other methods to draw out the moisture you can Google them.
Dip eggplant in flour, shake off excess and then into egg mixture to cover and shake of excess. Slowly brown on both sides. Set aside.
Stuffing for eggplant
- 3 cups Italian seasoned breadcrumbs
- 3 table spoons grated cheese
- 2 teaspoons chopped parsley
- 4 eggs
- ¼ teaspoon bell seasoning
- Salt and pepper
How: Mix together and mix in ¼ cup hot water to moisten.
Prepare the casserole
Cover the bottom or baking dish with sauce
Make first layer of eggplant
Spoon the stuffing over the eggplant
Spoon a little of the sauce
Place ½ of provolone and ¼ slice of mozzarella cheeses on top
Layer the rest of the eggplant
Cover with provolone cheese and sprinkle with grated cheese
Pour marinara sauce to fill casserole. Cover tightly with tin foil. Bake in 350 oven for 45 minutes.