Eggplant Parm Frittata from Whole Foods Market
I'm bringing you one of my favorite frittata recipes - eggplant parm.
Ingredients
- 1/2 cup1/2 cup1/2 cup Parmesan Cheese, shredded
- 1/21/21/2 Eggplant, sliced
- 444 Eggs
- 111 Tomato, sliced
- 666 fresh Basil, 2 chopped, 4 whole
- 2 cloves2 cloves2 cloves Garlic, chopped
- 1 tsp1 tsp1 tsp Italian Seasoning
- Milk, splash of milk or water (optional)
- Sea Salt, to taste
- Black Pepper, to taste
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat up the EVOO in an oven-safe pan on the stove top over medium high heat.
- Add in the eggplant slices, and cook 2-3 mins/side.
- Add in the chopped garlic and continue to cook for about 3 minutes.
- In a bowl, whisk the 4 eggs with a splash of milk, 2 chopped basil leaves, Italian seasoning, sea salt, and black pepper.
- Spread the tomato slices throughout the pan, layering with the egpplant. Sprinkle the Parmigiano Regianno throughout the layers, and top with the remaining cheese.
- Pour the egg mixture over the top, and top with the 4 basil leaves.
- Cook, covered on the stove top, for 3-5 minutes until the sides are cooked.
- Move the pan to the oven on broil, and cook until golden brown (~5-7 minutes).
- Remove, and cut the frittata into two halves.
- Plate, serve with your favorite sides, and enjoy!
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My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Gluten Free Grain Free Nut Free Pescetarian Shellfish Free Sugar Free VegetarianThis is our estimate based on online research. | |
Calories: | 158 |
Fat: | 11 g |
Carbohydrates: | 6 g |
Protein: | 4 g |
Cholesterol: | 16 g |
Sodium: | 360 mg |
Fiber: | 1 g |
Sugars: | 1 g |
Calculated per serving. |
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