Baby Eggplant, Olive, and Herb-cheese Frittata

Submitted by Roxygirl in Colorado

"Great for appetizer or brunch. The boursin cheese adds so much flavor."

 

• Ready In: 35mins
• Ingredients: 7
• Serves: 2

ingredients

• 2 tablespoons olive oil
• 3 purple baby eggplants
• 4 large eggs
• 3 tablespoons coarsely chopped pitted brine-packed green olives
• 2 tablespoons chopped fresh basil
• 1⁄4 teaspoon salt
• 1 (5 1/4 ounce) package boursin cheese, with herbs and garlic, divided

directions

1. Heat olive oil in a medium nonstick skillet over medium heat.
2. Add eggplant halves, cut side down, spacing evenly.
3. Cover and cook until tender, about 10 minutes.
4. Whisk eggs, olives, basil, and salt in bowl.
5. Sprinkle with pepper.
6. Coarsely crumble half of cheese into eggs and stir to blend.
7. Pour over eggplants, rearranging evenly in pan.
8. Cook uncovered over medium heat until sides set and bottom begins to brown, loosening sides with spatula, about 5 minutes.
9. Sprinkle with remaining cheese.
10. Cover, cook until set, about 7 minutes.

Reviews

[TracyB]

Yum!! I had someone give me some eggplants and tomatoes out of their garden; I had some eggs that were just laid, and olives from a farmers' market. I didn't have boursin cheese, but I had some goat cheese, and this combined to make a very tasty and quick breakfast!