Eggplant Frittata

Photo: Chris Alma Jose

Ingredients

2 Long Eggplants

2 Eggs

1/2 pound Ground Turkey

4 tablespoons EVOO

2 Garlic Cloves, minced

1 tablespoon Dried Basil

1/2 cup Mushrooms, finely diced

1/2 cup Onions, finely diced

1/2 cup Bell Pepper, finely diced

1/2 cup Roma Tomatoes, finely diced

3 tablespoons Grated Parmesan

2 tablespoons Parsley, finely chopped

Salt & Pepper

Preparation

Brush eggplants with olive oil and place in 400F preheated oven for 10 minutes.

Meanwhile, cook ground turkey in a skillet with a couple tablespoons of EVOO and garlic while seasoning with dried basil and salt & pepper as it cooks. Set aside to cool for a few minutes.

In a mixing bowl, combine ground turkey with eggs, mushrooms, onions, bell pepper and tomatoes and a tablespoon of grated parmesan. Whisk until well incorporated.

When eggplants are ready, slit lengthwise and flatten. Pour mixture on top of the eggplants and put back in the oven for another half hour or so.

Drizzle with a little EVOO and garnish with parsley and more grated parmesan.

Tools

Comments

Permalink cachetnoir
July 5, 2010

Where do the eggs come in?

Permalink Chris Alma Jose
July 5, 2010

Good eye! I forgot to add it in step 3. It's there now.

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About

This frittata is quick and simple to make. And it tastes fantastic! Make sure to use long eggplants (Italian or Japanese) and not the usual bulb variety.