Eggplant Parm Frittata from Whole Foods Market (Edit recipe)

I'm bringing you one of my favorite frittata recipes - eggplant parm.

Difficulty:

Intermediate

This 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.

by All Roads Lead to Healthy

View original recipe

Serves: 2

Ingredients

1/2 cup Parmesan Cheese, shredded
1/2 Eggplant, sliced
4 Eggs
1 Tomato, sliced
6 fresh Basil, 2 chopped, 4 whole
2 cloves Garlic, chopped
1 tsp Italian Seasoning
Milk, splash of milk or water (optional)
Sea Salt, to taste
Black Pepper, to taste
1 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!