Page Title
Eggplant Frittata
Make sure to use an ovenproof skillet because the frittata goes directly
from the stovetop to the oven.

10 eggs
1/2 cup milk, rice milk or soy milk
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil, divided
2 cups finely chopped peeled eggplant
1 (12- to 13-oz.) jar roasted red bell peppers drained, chopped
1/4 cup shredded Feta cheese

1. Whisk eggs, milk, salt and pepper in medium bowl until well-blended.

2. Heat 2 tablespoons of the oil in large ovenproof skillet over medium
heat until hot. Cook and stir eggplant 5 to 8 minutes or until tender. Stir in
bell peppers.

3. Add remaining 1 tablespoon oil to skillet; heat until hot. Pour egg
mixture over vegetables. Cook, covered, over medium to low heat 12 to
15 minutes or until almost set, occasionally lifting edges with spatula and
tilting skillet to allow uncooked egg to flow to bottom of skillet.

4. Heat broiler. Uncover skillet; sprinkle frittata with cheese. Broil 1 to 2
minutes or until golden brown. Cut into wedges.
8 servings

PER SERVING: 240 calories, 15.5 g total fat (5 g saturated fat), 14.5 g
protein, 11.5 g carbohydrate, 280 mg cholesterol, 445 mg sodium, 1 g
fiber
Eggplant Frittata
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