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Baked Eggplant Frittata Recipe
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Unpeeled eggplant||1 Small, cut into 1/2 inch cubes|
|Onion||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm), minced / pressed|
|Mushrooms||3 Large, sliced|
|Zucchini||1 Small, thinly sliced|
|Dry basil||3⁄4 Teaspoon|
|Oregano leaves||3⁄4 Teaspoon|
|Tomatoes||3 Large, peeled, seeded, and chopped|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Shredded fontina cheese/Jack cheese||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 2189 Calories from Fat 1422
% Daily Value*
Total Fat 161 g247.9%
Saturated Fat 66 g330%
Trans Fat 0 g
Cholesterol 1149.1 mg383%
Sodium 3986 mg166.1%
Total Carbohydrates 80 g26.7%
Dietary Fiber 26.4 g105.5%
Sugars 40.7 g
Protein 120 g239.1%
Vitamin A 181.8% Vitamin C 206.9%
Calcium 222.5% Iron 58.7%
*Based on a 2000 Calorie diet
Cook, stirring often, until vegetables are soft .
Add mushrooms, zucchini, basil, oregano, salt, and pepper.
Cook, stirring, until mushrooms are soft.
Add tomatoes and cook, stirring often until liquid evaporates.
Remove from heat and let mixture cool for about 15 minutes.
Meanwhile, in a small bowl, lightly beat eggs, add 1/4 cup of the Parmesan cheese, then stir mixture into vegetables.
Pour half of the vegetable egg mixture into a well greased 10 inch pie pan (1 3/4 inches deep) or an 8 inch square baking dish.
Top with 1 cup of the fontina cheese and the remaining vegetable egg mixture.
Sprinkle with remaining Parmesan and fontina cheeses, then lightly with paprika.
Bake in a 400Â° oven (375Â° if in a glass container) for 25 to 30 minutes or until puffed and browned.
Let cool on a rack for about 10 minutes before cutting.