Potato,Eggplant,Tomato and Parsley Frittata

By • October 18, 2011 2 Comments

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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

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Serves 4-6 (depends on serving size)

  • 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_.

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