Eggplant and Cherry Tomato Frittata
Category: Main Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 8 |
| Cherry tomatoes (datterini) | 300g |
| Eggplant | 350g |
| Fresh spring onion (cipollotto) | 90g |
| Brown sugar | 1 teaspoon |
| Caciocavallo cheese | 150g |
| Parmesan Reggiano DOP | 40g |
| Fresh basil | to taste |
| Fine salt | to taste |
| Black pepper | to taste |
| Extra virgin olive oil | 2 tablespoons |
| Sunflower seed oil | as needed |
Instructions:
-
Prepare the eggplant:
Start by washing the eggplants, removing the ends, and cutting them first into slices and then into cubes about 1 cm thick. This will ensure they cook evenly. -
-
Fry the eggplant:
Heat a generous amount of sunflower oil in a pan, bringing it to a temperature of about 170ยฐC (340ยฐF). Once the oil is hot, add the eggplant cubes in small batches. Fry them for around 4 minutes until golden and soft. When done, use a slotted spoon to remove the eggplant and place them onto a platter lined with paper towels to absorb any excess oil. -
Prepare the spring onions and tomatoes:
While the eggplant is frying, slice the spring onions into thin rounds. Cut the cherry tomatoes in half, ensuring they are ready to add to the frittata mixture later. -
Cook the aromatics:
Heat a drizzle of olive oil in a large skillet. Add the spring onions, seasoning with salt and pepper. Stir in 1 teaspoon of brown sugar to balance the acidity of the onions. Allow them to cook over high heat for about 5 minutes until softened and slightly caramelized. -
Add the eggplant and basil:
Once the spring onions have softened, add the fried eggplant cubes to the skillet. Tear a few fresh basil leaves and scatter them over the vegetables. Lower the heat to medium and cook for a few more minutes, allowing the flavors to combine. -
Prepare the egg mixture:
While the vegetables are cooking, cut the Caciocavallo cheese into small cubes. In a large bowl, crack the eggs and beat them lightly with a fork or whisk. Add the grated Parmesan Reggiano and cubed Caciocavallo to the eggs, mixing everything well. -
Assemble the frittata:
Once the vegetables have cooked down and are well seasoned, pour the egg mixture over the veggies in the skillet. Stir gently to distribute the ingredients evenly. Allow the frittata to cook over medium-low heat for about 5 minutes. When the edges start to set, cover the skillet with a lid. -
Flip the frittata:
After a few minutes, when the top of the frittata is just about set, carefully flip it. You can do this by placing a large plate or lid over the skillet and flipping the frittata onto it. Then, slide it back into the pan to cook the other side. Cook for another 2 minutes, ensuring the eggs are fully set and the cheese has melted. -
Serve and enjoy:
Once cooked, slide the frittata onto a serving platter and garnish with a few fresh basil leaves. Slice into wedges and serve immediately, or let it cool to room temperature for a delightful meal at any time of the day.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 18g |
| Fat | 23g |
| Carbohydrates | 8g |
| Fiber | 3g |
| Sugars | 5g |
| Sodium | 400mg |
| Cholesterol | 300mg |
This Eggplant and Cherry Tomato Frittata is a flavorful, easy-to-make dish, packed with the savory goodness of fried eggplant, fresh cherry tomatoes, and rich cheeses. The combination of aromatic basil, caramelized spring onions, and a perfectly fluffy egg base makes this frittata a delicious meal for any occasion. Whether enjoyed warm or at room temperature, itโs a versatile recipe thatโs sure to become a new favorite in your culinary repertoire.
