Baked Eggplant Frittata with Red Onion, Peppers & Feta

Name: Baked Eggplant Frittata with Red Onion, Peppers &amp; Feta
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 15 min
Ingredients: 2 small eggplants (cubed); 1 medium red onion (chopped into bite-sized pieces); 2 bell peppers (chopped into bite-sized pieces); Cooking spray; 12 large eggs; 4 oz Feta Cheese (crumbled); Salt and pepper (to taste); A good handful fresh parsley (chopped)

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Prep Time: 10 minutes

Cook Time: 55 minutes

Total: 75 minutes

Servings: 6

Cost: $2.95 /serving

Author : Erren Hart

baked feta cheese frittata

Baked Eggplant Frittata with Red Onion, Peppers & Feta

Ingredients

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2 small eggplants (cubed)1 medium red onion (chopped into bite-sized pieces)2 bell peppers (chopped into bite-sized pieces)Cooking spray12 large eggs4 oz Feta Cheese (crumbled)Salt and pepper (to taste)A good handful fresh parsley (chopped)

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Instructions

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Step 1

Preheat oven to 400 degrees. Arrange the vegetables in a single layer on a baking sheet, season with salt and pepper and spray with cooking spray. Roast until tender and browned about 30 minutes. Remove from oven and set aside to cool.

Step 2

Meanwhile, in a medium bowl, whisk together the eggs and season well with salt and pepper.

Step 3

In a 10-inch oven-safe skillet, add the roasted vegetables, egg mixture and top with the feta cheese.

Step 4

Sprinkle with parsley and bake for 25-35 minutes, until the frittata has puffed and the center is set. Allow to cool for 10 minutes before slicing into wedges. Serve warm.