BABY EGGPLANT, OLIVE, AND HERB-CHEESE FRITTATA

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Baby Eggplant, Olive, and Herb-Cheese Frittata image

Categories     Egg     Herb     Olive     Brunch     Quick & Easy     Eggplant     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly

Yield Makes 2 servings

Number Of Ingredients 7

2 tablespoons olive oil
5 baby (plum-size) purple eggplants, stemmed, split lengthwise
4 large eggs
3 tablespoons coarsely chopped pitted brine-packed green olives
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1 5.2-ounce package Boursin cheese with herbs and garlic, divided

Steps:

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

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