Spicy Eggplant and Tomato Frittata

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •2 medium eggplants, diced
• •1 cup cherry tomatoes, halved
• •1 small onion, finely chopped
• •2 cloves garlic, minced
• •6 large eggs
• •1/4 cup milk (or a dairy-free substitute)
• •1 tsp smoked paprika
• •1/2 tsp red pepper flakes
• •1/2 tsp salt
• •1/4 tsp black pepper
• •2 tbsp olive oil
• •Fresh basil or parsley for garnish (optional)

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.

3. 3

   Add the diced eggplants to the skillet and cook until they are softened, about 5-7 minutes, stirring occasionally.

4. 4

   Stir in the minced garlic, cherry tomatoes, smoked paprika, red pepper flakes, salt, and black pepper. Cook for another 2-3 minutes until the tomatoes start to soften.

5. 5

   In a bowl, whisk together the eggs and milk until well combined. Pour the egg mixture over the vegetable mixture in the skillet, gently stirring to combine.

6. 6

   Let it cook on the stove for about 2-3 minutes until the edges start to set.

7. 7

   Transfer the skillet to the preheated oven and bake for 8-10 minutes until the frittata is set and lightly golden on top.

8. 8

   Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh basil or parsley if desired. Serve warm.