Warm, Versatile, and Simple Frittata


Mushroom and cheddar frittata

Easy and Warm Egg Frittata

Total Time: 40 minutes

32

Per Serving 30 calories

Fat 2 g

Carbs 2 g

Protein 1 g

32


You are welcome to substitute the Feta cheese for your prefered type. Another cheese we frequently try is Sharp Cheddar. Occasionally we will also add mushroom or grilled onions. Get creative - switch out some ingredients, substitute others, and add in some of your favorites. This is a versatile recipe.

A good tip for serving: once prepared, store squares to heat up in the morning for a quick and wholesome breakfast.

Ingredients

  • Large eggs - 2 dozens
  • Crumbled feta cheese - 8oz
  • Large eggplant - 1 each
  • Roma tomatoes - 8 each
  • Chopped fresh rosemary - ½ bunch
  • Extra virgin olive oil - as needed
  • Salt and pepper - to taste

Instructions

  1. Slice eggplant into ½ “ slices, coat with olive oil, salt and pepper and broil or grill on both sides, until it turns dark brown. Cut each slice into quarters
  2. Cut tomato into four quarters, toss in olive oil salt and pepper and bake in a 325 degree oven until the tomatoes are almost completely dry and starting to turn brown
  3. Whisk eggs in a large bowl, add remaining ingredients and transfer to a greased sheet pan
  4. Bake in a 375 degree oven until the frittata is set
  5. Cut into the desire portion size and serve hot

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