So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!
from September 8, 2011… I need to make this again soon!
Q: How do you get a husband (or kids) to eat eggplant?
A: With eggs, cheese, and potato of course!
This summer my husband and I joined a CSA for the first time. CSA stands for “Community Supported Agriculture” and is basically a chance to purchase a basket of produce each week from a local farmer. You can read more about our experience here, but for the most part, it’s been great–and it lasts until early November so we still have several months to go! I love that my CSA basket has items that I would never purchase on my own… but sometimes it does create challenges, like when you have an eggplant-hating husband and you receive a pint full of those purple vegetables.
Enter the frittata, also known in my kitchen as a “miracle vegetable hider” or just plain “delicious.” A frittata is a crustless quiche, prepared mostly on the stove but thrown in the oven for a delicious finishing touch. Frittatas sound complex, but are really simple to prepare and make a great, filling dinner on a busy night or an impressive looking meal for company.
Over the past few months, we’ve had the opportunity to make many combinations of frittatas with different vegetables and herbs. It’s amazing what egg and cheese can do! This is my latest version–sweet, chewy eggplant combined with familiar, comforting potatoes was a winner in our book, and I hope you enjoy it too!
- olive oil
- 3/4 cup potato, cut into very thin rounds
- 3 small eggplants, chopped [about 3/4 cup]
- 4 eggs
- 1 tablespoon water
- 3 tablespoons fresh herbs, chopped [I used basil] or 1 tablespoon dried herbs
- salt and pepper
- 1/2 cup shredded cheese [I used mozzarella]
Preheat oven to 350 degrees.
Heat a small, ovenproof, non-stick skillet over medium heat. Add a little oil [once around the pan], then add potato and eggplant. Cook 4-5 minutes or until soft, stirring frequently.
Meanwhile, beat eggs, water, and herbs together in a small bowl. Season with salt and pepper.
After vegetables are soft, pour in egg mixture and use a spatula to evenly distribute vegetables. Allow to cook for a couple minutes, until the bottom of the frittata starts to set, then use a thin spatula to lift the edge of the frittata. This allows the uncooked egg to transfer below to cook. When eggs are almost set, top with cheese and place in the oven to cook for 5 minutes, or until cheese is melted. Cool briefly before cutting, then serve warm.
Note: Recipe can be easily doubled, tripled, etc. as needed, but leftovers aren’t the best so just make what will be consumed in one meal if possible.
Yield: 2 servings.
Time: 30 minutes.
Linked up with: What’s Cookin’ Wednesday.