Eggplant, Olive, and Feta Frittata

Serves: 4
Total Calories: 152


6 eggs, large or extra-large
salt and ground black pepper to taste
no-stick spray olive oil
4 slices frozen breaded eggplant cutlets (about 5 ounces), cut into quarters
1/2 cup Muffaletta or Olive Salad, homemade or purchased
1/3 cup crumbled feta cheese (crumbled)
2 tablespoons finely chopped Italian (flat-leaf) parsley


Heat the broiler to high set the rack at medium height. Beat the eggs, salt, and pepper in a bowl until well blended.

Spray a large, oven-safe, nonstick skillet with oil and heat over medium-high heat. Brown the eggplant pieces on both sides. Reduce the heat to medium and add the beaten egg, tilting the pan and lifting the eggplant so that it flows evenly across the bottom of the pan. Make sure the eggplant pieces are distributed evenly. As the egg sets, lift the edges and tilt the pan so that the liquid egg flows under the set sections cook until just the top 1/2 inch of egg is liquid.

Place spoonfuls of olive mixture evenly over the top of the egg. Scatter the feta evenly over all. Place the pan under the broiler and broil until the surface is puffed and browned, 2 to 4 minutes. Remove from the broiler, using a thick pot holder. Sprinkle with parsley, cut into wedges, and serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 152
Calories from Fat: 87

This Eggplant, Olive, and Feta Frittata recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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