Baby Eggplant, Olive, And Herb-Cheese Frittata
- 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
- 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.
olive oil, baby, eggs, green olives, fresh basil, salt, herbs
Taken from www.epicurious.com/recipes/food/views/baby-eggplant-olive-and-herb-cheese-frittata-231080 (may not work)