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 Alcohol 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 |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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