Potato,Eggplant,Tomato and Parsley Frittata

October 18, 2011
1 Ratings
  • Serves 4-6 (Depends on serving size)
Author Notes

I am always looking for something a little different to throw into a frittata, I had a potato and Italian eggplant I needed to use so I decided to see how it works. I roasted the potato,eggplant and tomato until the potato and eggplant browned and the tomato caramelized. I really like parsley so I rough chopped some parsley and grated some piave vecchio cheese and the result is a rustic and delicious frittata thats easy to put together. I started it on the stove and finished in the oven, Great for a quick meal with a salad or soup. —sdebrango

What You'll Need
  • 1 medium potato cut into bite size pieces leave the peel on the potato
  • 1 italian eggplant, peeled and cut into bite size pieces
  • 8 Grape tomatoes cut in half
  • handful of parsley rough chop
  • 1/2 cup grated cheese I used piave vecchio, parmigiano or asiago would be good also
  • 6 large eggs whisked
  • salt and pepper to taste
  • 1 tablespoon each butter and olive oil plus extra to drizzle on potatoes
  1. Pre-heat oven to 400 degrees, line sheet pan with parchment add the potato and eggplant drizzle with olive oil, salt and pepper and bake until lightly browned, add the grape tomatoes and bake until potato and eggplant are browned and tomato is soft. Remove from oven.
  2. In oven safe 10 inch fry pan add the butter and olive oil and heat, whisk the eggs and add the cheese, chopped parsley and salt and pepper. Pour into the pan and add the potato,eggplant and tomato . Cook on stovetop until the bottom of the frittata is done the top will still be runny. Place in the 400 degree oven and bake until top starts to brown and eggs are fully set. about 10-15 minutes approximately (depending on your oven_.

See what other Food52ers are saying.

I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

1 Review

Niknud October 19, 2011
Never put a potato or an eggplant in a frittata - cool. And imaginative. Makes me eye the turnips in my crisper with a gleam in my eye!