Eggplant and Bell Pepper Frittata

(3 votes)

6 eggs
1/4 cup milk
1/4 teaspoon cayenne, less if desired
1/4 teaspoon salt optional, or to taste
1 tablespoon plus 2 teaspoons olive oil
1 red or green bell pepper, seeded and diced
3/4 pound eggplant, cut into medium dice
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

Combine eggs, milk, cayenne and salt in a mixing bowl. Mix thoroughly and set aside. Heat oil in a heavy ovenproof skillet over medium high heat. Sauté peppers and eggplant about 3 minutes, stirring occasionally, until vegetables are softened. Reduce heat to low. Add egg mixture and stir constantly about 2 minutes or until eggs begin to set. Cover and cook 4-5 minutes or until bottom of frittata is golden and eggs are set. Sprinkle with mozzarella and Parmesan. Turn on broiler. Place frittata under broiler and broil about 2 minutes or until top is golden. Cut into wedges to serve.

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