Best 3 Baby Eggplant Olive And Herb Cheese Frittata Recipes

Unleash your culinary expertise and embark on a delightful journey to create a tantalizing "Baby Eggplant, Olive, and Herb Cheese Frittata." This delectable dish is a symphony of flavors, textures, and colors, showcasing the vibrant essence of fresh baby eggplants, the savory richness of olives, the aromatic allure of herbs, and the creamy indulgence of cheese. Combined with the golden-brown perfection of eggs, this frittata transforms into a masterpiece that will tantalize your taste buds and leave you craving for more. Let's dive into the secrets behind this culinary delight and discover the magic of blending these ingredients into a harmonious and unforgettable dish.

Here are our top 3 tried and tested recipes!

BABY EGGPLANT, OLIVE, AND HERB-CHEESE FRITTATA

Baby Eggplant, Olive, and Herb-Cheese Frittata image

Categories Egg Herb Olive Brunch Quick & Easy Eggplant Bon Appétit Sugar Conscious Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly

Yield Makes 2 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
5 baby (plum-size) purple eggplants, stemmed, split lengthwise
4 large eggs
3 tablespoons coarsely chopped pitted brine-packed green olives
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1 5.2-ounce package Boursin cheese with herbs and garlic, divided

Steps:

Heat oil in medium 10-inch nonstick skillet over medium heat. Add eggplant halves, cut side down, spacing evenly. Cover; cook until tender, about 10 minutes.
Whisk eggs, olives, basil, and salt in bowl. Sprinkle with pepper. Coarsely crumble half of cheese into eggs; stir to blend. Pour over eggplants, rearranging evenly in pan. Cook uncovered over medium heat until sides set and bottom begins to brown, loosening sides occasionally with spatula, about 5 minutes. Sprinkle with remaining cheese. Cover; cook until set, about 7 minutes.

ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI

Roasted Baby Eggplant, Tomato, and Zucchini image

I made this up last night looking for something to do with a bag of beautiful baby eggplants I got. They were purple eggplants, but smallish. They were nice because they did not have a lot of seeds. I did not seed the tomatoes and they were just fine. This is ridiculously good. Way beyond the effort it takes to make it. Tastes nice warm or cool.

Provided by homecook626

Categories Fruits and Vegetables Vegetables Eggplant

Time 1h20m

Yield 8

Number Of Ingredients 7

Ingredients

4 small purple eggplants, cut into 1 1/2-inch cubes
1 pinch salt and freshly ground pepper to taste
5 Roma (plum) tomatoes, or more to taste, cut into 1 1/2-inch cubes
2 zucchini, cut into 1 1/2-inch cubes
1 large yellow onion, cut into 1 1/2-inch cubes
5 cloves garlic, or more to taste, peeled
2 tablespoons olive oil, or to taste

Steps:

Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
Roast in preheated oven until the vegetables are tender, about 30 minutes.

Nutrition Facts : Calories 92.6 calories, Carbohydrate 14.6 g, Fat 3.9 g, Fiber 6.9 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 28.8 mg, Sugar 6.3 g

HERB-AND-OLIVE FRITTATA

Herb-and-Olive Frittata image

In this recipe, herbs are the focus, but to use herbs on a grand scale, it helps to know which ones work in that role and which ones don't. Parsley, obviously, works in abundance: it's clean-tasting, pleasantly grassy and almost never overwhelming. You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans. The same is largely true of basil, and you can use other mild herbs - chervil, chives, cilantro, dill, shiso - by at least the handful. (Mint is also useful but will easily take over a dish if you add too much of it.) I put most other herbs - epazote, lavender, marjoram and oregano, rosemary, sage, tarragon and thyme - in the category of strong herbs, which must be used more sparingly than mild herbs. You usually don't want to use more than a tablespoon or so of strong herbs in a dish. This frittata uses generous amounts of both parsley and basil and lesser amounts of dill, mint, rosemary or thyme.

Provided by Mark Bittman

Categories breakfast, easy, quick, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

4 tablespoons olive oil
1 large onion, chopped
1 tablespoon minced garlic
1/2 cup chopped black olives, preferably oil-cured
1 cup chopped fresh parsley
1 cup chopped fresh basil
1/2 cup chopped fresh dill
1/2 cup chopped fresh mint
1 tablespoon chopped fresh rosemary or thyme
8 eggs, lightly beaten
1/2 cup milk
1 tablespoon all-purpose flour
Salt
black pepper

Steps:

Put the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes.
Add the olives and herbs and cook, stirring occasionally, until they soften and become dry, 2 to 3 minutes. Meanwhile, beat together the eggs, milk, flour and some salt and pepper.
Turn heat to low and pour the egg mixture into the skillet, using a spoon if necessary to evenly distribute the herbs and olives. Cook, undisturbed, until the eggs are just set, 5 to 10 minutes. (You can set the top further by putting the pan in an oven at 350 for a few minutes or by running it under the broiler for a minute or two.) Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 343 milligrams, Sugar 2 grams, TransFat 0 grams

Tips and Conclusion

Tips:

Choose firm, tender baby eggplants: Avoid any that are bruised or have blemishes.
Slice the eggplants thinly: This will help them cook evenly.
Don't overcrowd the skillet: Cook the eggplants in batches if necessary to prevent steaming.
Season the eggplants well: Salt and pepper are essential, but you can also add other spices, such as garlic powder, onion powder, or paprika.
Don't overcook the eggplants: They should be tender but still slightly firm.
Use a good quality olive oil: This will add flavor and richness to the frittata.
Grate the cheese finely: This will help it melt evenly throughout the frittata.
Don't overcook the frittata: It should be set in the center but still slightly soft.
Let the frittata cool slightly before serving: This will help it hold its shape.

Conclusion:

This baby eggplant, olive and herb cheese frittata is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's packed with flavor and nutrients, and it's sure to be a hit with your family and friends. The combination of baby eggplants, olives, herbs, and cheese makes this frittata a truly unique and special dish.