Eggplant and Tomato Frittata

This eggplant and tomato frittata is a hearty and flavorful dish that's perfect for a quick and easy breakfast, lunch, or dinner. The eggplant and tomatoes are roasted until tender and caramelized, and then combined with eggs, onions, garlic, and fresh basil. The frittata is then baked in the oven until golden brown and set. Serve hot with a side of toast or your favorite salad.

The frittata is a classic Italian dish that is typically made with eggs, cheese, and vegetables. It is a versatile dish that can be customized to your liking. This particular frittata is inspired by the flavors of Southern Italy, with the eggplant and tomatoes providing a sweet and savory contrast. The addition of fresh basil adds a bright and herbaceous flavor to the dish.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• Eggplant
• Tomatoes
• Eggs
• Coconut oil
• Onion
• Garlic
• Fresh basil
• Salt
• Pepper

Instructions

1. Preheat the oven
2. Saute the eggplant
3. Add onion and garlic
4. Whisk eggs and season
5. Add tomatoes and basil
6. Pour the egg mixture over the vegetables
7. Bake in the oven
8. Serve hot

Why It Works

• Roasting the eggplant and tomatoes brings out their natural sweetness and caramelizes their edges, giving the frittata a rich and flavorful base.
• Adding onions and garlic to the frittata provides a savory base and adds depth of flavor.
• Whisking the eggs with salt and pepper before adding them to the vegetables ensures that the frittata is evenly seasoned throughout.
• Adding fresh basil to the frittata adds a bright and herbaceous flavor that complements the other ingredients.
• Baking the frittata in the oven allows it to cook evenly and set properly.