Let's talk about the unsung hero of the vegetable world, the eggplant, and its starring role in an Italian classic – the frittata – transformed into a paleo-friendly marvel. The delicious eggplant frittata is perfect for any mealtime but especially fitting for a wholesome and hearty breakfast.
Eggplant Frittata
A serving of eggplant frittata can offer a myriad of health benefits. With eggs as the base, you're getting a high-quality protein, essential vitamins, and minerals. The eggplant has vitamins and is low in calories, making it a great addition for those maintaining a healthy lifestyle. The added vegetables, herbs, and healthy fats from the cooking fat also contribute to a well-rounded and nutritious meal.
Your eggplant frittata is a delight on its own. But if you want to turn it into a larger meal, consider pairing it with a Radish and Cucumber Salad. For a breakfast spread, Fruit Salad with Mint and Lime and a good cup of coffee or herbal tea would be perfect.
Ingredients
Serves: 6 Prep Time: 40 minutes Cook Time: 1 hour
- 3 medium eggplants
- 2 onions, sliced
- 4 cloves garlic, minced
- 6 eggs
- ¾ cup fresh parsley, chopped
- 1 teaspoon crushed caraway seeds
- ½ teaspoon ground coriander
- 1 lemon, cut into wedges
- Cooking fat
- Sea salt and freshly ground black pepper to taste
How to Make Eggplant Frittata
Preheat your oven broiler.
Place the eggplants on a baking sheet and poke them with a fork all over.
Place them under the preheated broiler for about 25 minutes, until the skin darkens and feels very soft, turning them occasionally.
Remove the eggplants from the oven, set aside to cool and peel them when cool enough to handle.
Once peeled, place the eggplants in a colander and let them drain for about 30 minutes, pushing them with a wooden spoon to remove the most moisture possible.
Mash the eggplants in a bowl with a potato masher.
Heat an oven proof non-stick skillet and cook the onions over a medium-low heat until golden brown in some cooking fat, about 15 minutes.
Add the garlic and cook for a further 3 minutes, until fragrant.
Preheat your oven broiler again.
Whisk the eggs in a bowl and combine with the mashed eggplants, cooked onions and garlic, chopped parsley, crushed caraway seeds, coriander and season to taste with sea salt and black pepper.
Add some more cooking fat in the skillet you used to cook the onions, reheat it to a low heat and pour in the egg mixture.
Cover and cook until almost set, about 15 minutes.
Uncover and place under the preheated broiler for a further 5 minutes, until golden brown on top.
Serve hot or at room temperature and garnished with lemon wedges.
More Egg Recipes
If you love eggs as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Egg in a Jar
- Pickled Eggs
- Egg Drop Soup
- Egg and Avocado Salad
- Egg Fu Young
- One-Pan Egg and Vegetable Breakfast
- Egg and Vegetable Muffin Cups
📖 Recipe
Eggplant Frittata
Ingredients
- 3 medium eggplants
- 2 onions sliced
- 4 cloves garlic minced
- 6 eggs
- ¾ cup fresh parsley chopped
- 1 teaspoon crushed caraway seeds
- ½ teaspoon ground coriander
- 1 lemon cut into wedges
- Cooking fat
- Sea salt and freshly ground black pepper to taste
Instructions
- Preheat your oven broiler.
- Place the eggplants on a baking sheet and poke them with a fork all over.3 medium eggplants
- Place them under the preheated broiler for about 25 minutes, until the skin darkens and feels very soft, turning them occasionally.
- Remove the eggplants from the oven, set aside to cool and peel them when cool enough to handle.
- Once peeled, place the eggplants in a colander and let them drain for about 30 minutes, pushing them with a wooden spoon to remove the most moisture possible.
- Mash the eggplants in a bowl with a potato masher.
- Heat an oven proof non-stick skillet and cook the onions over a medium-low heat until golden brown in some cooking fat, about 15 minutes.2 onions
- Add the garlic and cook for a further 3 minutes, until fragrant.4 cloves garlic
- Preheat your oven broiler again.
- Whisk the eggs in a bowl and combine with the mashed eggplants, cooked onions and garlic, chopped parsley, crushed caraway seeds, coriander and season to taste with sea salt and black pepper.¾ cup fresh parsley, 1 teaspoon crushed caraway seeds, ½ teaspoon ground coriander, Sea salt and freshly ground black pepper to taste, 6 eggs
- Add some more cooking fat in the skillet you used to cook the onions, reheat it to a low heat and pour in the egg mixture.Cooking fat
- Cover and cook until almost set, about 15 minutes.
- Uncover and place under the preheated broiler for a further 5 minutes, until golden brown on top.
- Serve hot or at room temperature and garnished with lemon wedges.1 lemon
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