Frittatas are always great for brunch, but they’re also an easy weeknight dinner.

I roasted the vegetables for this frittata, making it easy to prepare.

The flavor combinations are divine and it’s an easy, delicious dish.

Ingredients

7 oz (200 g) red bell pepper
1 eggplant
6 eggs
Salt and pepper, to taste
Fresh parsley, chopped
1 tbsp Parmesan cheese
3.5 oz (100 g) Emmental or Fontina cheese, grated
Olive oil
Butter

Instructions

Step 1: Preheat the oven to 200°C (392°F).

Place the red bell peppers on a baking sheet and bake until the skins are slightly blackened.

Transfer the peppers to a freezer bag to cool.

Step 2: Grill the eggplant slices with a little olive oil until golden brown and cooked through.

Step 3: Once cooled, peel the peppers, remove the seeds, and cut them into strips.

Step 4: In a large bowl, whisk the eggs and season with salt and pepper.

Add half of the grated Emmental (or Fontina) cheese, Parmesan cheese, and chopped parsley.

Step 5: Heat olive oil and butter in an oven-safe skillet over medium heat.

Add the grilled eggplant and roasted pepper strips.

Pour the egg mixture over the vegetables and cook until the edges begin to set.

Step 6: Sprinkle the remaining cheese on top, then increase the oven temperature to 240°C (464°F).

Bake for 10 minutes, or until the frittata is golden and fully set. Serve warm and enjoy!

Frequently Asked Questions (FAQs)

1. Can I use other vegetables?

Yes, zucchini or spinach can also be great additions to this frittata.

2. How long will leftovers last?

Leftovers can be stored in an airtight container in the fridge for up to 2 days.

3. Can I make this dairy-free?

Yes, simply omit the cheese or use a dairy-free alternative.

4. Do I have to grill the eggplant?

Grilling brings out the best flavor, but you can also roast the eggplant if preferred.

5. Can I prepare the vegetables ahead of time?

Yes, you can roast the peppers and grill the eggplant in advance and store them in the fridge until you’re ready to make the frittata.