Eggplant Frittata with Baked Cherry Tomatoes and Olives
- Low fat
- Low calorie
- Low carb
Ingredients
- 1 eggplant, peeled and cut in 3/4-inch/2 cm cubes
- 7 tbsp (100 mL) extra-virgin olive oil
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) black pepper
- 3 cups (750 mL) cherry tomatoes, halved
- 1/2 cup (125 mL) halved pitted olives
- 1 tsp (5 mL) red wine vinegar
- 2 cloves garlic, sliced
- 1/2 tsp (2 mL) crumbled dried oregano
- 1/4 tsp (1 mL) to 1/2 tsp (2 mL) hot pepper flakes
- 1 small onion, finely chopped
- 8 eggs
- 1/3 cup (75 mL) chopped parsley
Preparation
Toss together eggplant, 2 tbsp/30 mL of the oil, 1/4 tsp/1 mL of the salt, and pepper. Spread over roasting pan; roast in 425°F/220°C oven until golden brown, about 30 minutes. Set aside.
In 11- x 7-inch/2 L baking dish, stir together tomatoes, olives, vinegar, garlic, oregano, hot pepper flakes, 2 tbsp/30 mL of the oil and 1/4 tsp/1 mL of the salt. Bake in 425°F/220°C oven, stirring once after 15 minutes, until tomatoes are roasted and saucy, about 30 minutes.
Meanwhile, in ovenproof skillet, heat remaining oil over medium heat; add onion and fry until golden. Beat together eggs, parsley, remaining salt and 1/4 cup/60 mL water; pour into pan and fry, running heatproof spatula around side to let egg mixture run underneath, until less than half of the egg mixture is still liquid.
Arrange eggplant evenly on top. Transfer to upper rack of 425°F/220°C oven; bake until egg mixture is set and light golden, about 10 minutes. Top with some of the baked tomato mixture; serve remainder on side.
Makes 4 to 6 servings.
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