Eggplant And Pepper Frittata
Frittatas are always great for brunch, but they’re also an easy weeknight dinner.
Ingredients
- 7 oz red bell pepper (200 g)
- 1 eggplant
- 6 eggs
- 1 tbsp Parmesan cheese
- 3.5 oz Emmental or Fontina cheese, (100 g) grated
- Salt and pepper to taste
- Fresh parsley chopped
- Butter
- Olive oil
Instructions
- 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.
- Grill the eggplant slices with a little olive oil until golden brown and cooked through.
- Once cooled, peel the peppers, remove the seeds, and cut them into strips.
- 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.
- 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.
- 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!