Baby Eggplant, Olive, and Herb-Cheese Frittata

Baby Eggplant, Olive, and Herb-Cheese Frittata
Photo by Leo Gong

Ingredients

  • 4 large eggs
  • ¼ teaspoon salt
  • 5 baby (plum-size) purple eggplants
  • 1 5.2-ounce package Boursin cheese with herbs and garlic
  • 2 tablespoons fresh basil
  • 3 tablespoons pitted brine-packed green olives
  • 2 tablespoons olive oil

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 eggp...

View full recipe at Epicurious

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