Once a week I create an egg and salad dish for dinner. It could be an Omelette, egg scramble, or Frittata. This recipe was so delish, amazing and so rewarding! You can make it in advance and serve room temperature or warm prior to serving. I love it with a simple salad. Also, wonderful the next day right out of the fridge for breakfast! I did tweak the original recipe a bit.
BAKED EGGPLANT & PEPPER FRITTATA
Inspired by Martha Rose Shulma
*Serves 6 as a main course
*Preheat oven 450F
2-4 small Japanese eggplant
2 tablespoons extra virgin olive oil
1 medium onion finely chopped
1 medium red bell pepper, diced
4 garlic cloves finely chopped
1/2 cup minced parsley
1 cup parmesan cheese
Pepper and Cayenne to taste
Cut eggplant lengthwise and score down the middle (do not cut through the skin).
Place eggplant on foil-covered baking sheet, cut side down.
Place in oven and bake 20 minutes or until skin has begun to shrivel and eggplant has softened.
Cut the eggplant into small dice. (Discard any charred pieces)
While eggplant is in the oven, heat 1 tablespoon of olive oil over medium heat in a large, heavy nonstick skillet, add onion and pepper. Cook stirring frequently for approximately 5-10 minutes.
Add a pinch of salt, garlic and finish with the cooked eggplant. Remove from heat, salt and pepper to taste.
*Turn oven down to 350F
Brush 2 quart casserole with olive oil and warm in oven. Meanwhile, beat eggs, parsley, cheese, 1/2 tspn salt, pepper, 2 tspn cayenne then stir in the eggplant mixture.
Remove heated casserole dish from oven and pour in the egg mixture.
Bake for 35 to 40 minutes, until lightly browned on top and set (slightly firm to touch).
Allow to cool for 10 minutes. Wonderful hot or room temperature.