Ingredients

For the Frittata:

• 4 eggs: The base of the frittata, providing richness and texture.
• 50 ml milk (about 1/4 cup): Adds creaminess to the eggs, making the frittata fluffy.
• Salt and pepper: Essential seasonings that help enhance the natural flavors.
• 1 eggplant, peeled and cut into cubes: Adds a creamy, tender texture when cooked and a subtle earthy flavor.
• 1 paprika (bell pepper), diced: Provides a mild sweetness and color to the dish.
• ½ onion, chopped: Adds sweetness and savory depth to balance the other ingredients.
• 2 tablespoons olive oil: Used for sautéing the vegetables and adding a rich, fruity flavor.
• 1 teaspoon Italian herbs: A blend of dried herbs like basil, oregano, and thyme, bringing a taste of Italy to the dish.
• ½ teaspoon dried garlic: Adds a savory and aromatic flavor, complementing the vegetables.
• 3 small tomatoes, chopped: Contribute freshness and juiciness to the frittata, offering balance to the richness of the eggs and cheese.
• 100g (1 cup) mozzarella cheese, shredded: Provides melt-in-your-mouth creaminess and a mild, milky flavor.
• 2 tablespoons Parmesan cheese, grated: Adds a salty, nutty depth to the frittata.

For Frying:

• Oil for frying: For sautéing the vegetables before adding the eggs.

How to Make the Eggplant and Mozzarella Frittata

Step 1: Prepare the Vegetables

1. Heat the Oil: Heat the olive oil in a large oven-safe skillet over medium heat.
2. Sauté the Onion: Add the chopped onion to the skillet and sauté for about 3-4 minutes until softened and translucent.
3. Cook the Eggplant: Add the cubed eggplant to the skillet. Cook for 5-7 minutes, stirring occasionally, until the eggplant softens and begins to turn golden.
4. Add the Bell Pepper and Tomatoes: Stir in the diced bell pepper and chopped tomatoes, and continue to cook for another 3-4 minutes, until the vegetables are tender. Season with salt, pepper, and the dried garlic. Stir in the Italian herbs, ensuring the flavors meld together.

Step 2: Prepare the Egg Mixture

1. Whisk the Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
2. Combine with the Vegetables: Pour the egg mixture over the sautéed vegetables in the skillet. Stir gently to ensure the eggs are evenly distributed.

Step 3: Add the Cheese

1. Add Mozzarella: Sprinkle the shredded mozzarella cheese evenly over the top of the egg mixture.
2. Top with Parmesan: Sprinkle the grated Parmesan cheese over the mozzarella.

Step 4: Cook the Frittata

1. Cook the Eggs: Allow the frittata to cook on the stovetop for about 4-5 minutes until the edges begin to set.
2. Finish in the Oven: Preheat the oven to 180°C (350°F). Transfer the skillet to the oven and bake for 10-12 minutes, or until the eggs are fully set and the cheese is melted and bubbly.
3. Check for Doneness: You can test the doneness by inserting a toothpick into the center; if it comes out clean, the frittata is ready.

Step 5: Serve

1. Garnish (Optional): Before serving, you can garnish the frittata with fresh herbs like basil or parsley for added color and flavor.
2. Slice and Enjoy: Let the frittata cool slightly before slicing it into wedges. Serve warm, or allow it to cool to room temperature for later enjoyment.

Prep Time

• 15 minutes

Cooking Time

• 20 minutes

Total Time

• 35 minutes

Nutritional Information (Per Serving, for 4 servings)

• Calories: 290 kcal
• Protein: 18 g
• Fat: 23 g
• Carbohydrates: 9 g
• Fiber: 3 g
• Sugar: 5 g

Why This Recipe Is Timeless

The Eggplant and Mozzarella Frittata has become a beloved staple because of its versatility and the way it brings out the best in simple ingredients. Eggs are a universal base in many cuisines, but when combined with the creamy texture of mozzarella, the earthy flavors of eggplant, and the tang of fresh tomatoes, they transform into a dish that feels both homey and sophisticated.

The addition of bell peppers and onions provides a sweet, savory balance, while the Parmesan and mozzarella cheeses create a rich, creamy texture that binds the ingredients together perfectly. Whether served as a leisurely breakfast, a quick lunch, or a light dinner, this frittata is the type of meal that adapts to different occasions and tastes.

What also makes this dish timeless is its flexibility. You can make it ahead of time for meal prep, serve it at room temperature for a picnic, or enjoy it fresh out of the oven for an indulgent breakfast. The combination of vegetables and cheese not only offers a nutritious meal but also satisfies any craving for something comforting and filling. Plus, the entire dish is made with easily accessible ingredients, making it an economical choice for both busy weekdays and relaxed weekends.

Frequently Asked Questions

Can I use other types of cheese in this frittata?

Absolutely! While mozzarella and Parmesan provide great flavor, you can experiment with other cheeses like feta, cheddar, or goat cheese for a different taste.

Can I add more vegetables?

Definitely! You can add spinach, zucchini, or mushrooms to this frittata. Just make sure to sauté the vegetables first to remove any excess moisture.

Can I make this frittata ahead of time?

Yes! This frittata is excellent for meal prep. You can make it a day ahead and store it in the fridge. Reheat it in the oven or microwave before serving.

Can I make this recipe without eggs?

While eggs are a core component of a frittata, you can try using egg substitutes like tofu or chickpea flour for a vegan version. The texture and taste will be different but still delicious.

Tips for Perfect Results

1. Use Fresh Vegetables: Fresh, ripe vegetables will provide the best flavor and texture in this dish.
2. Cook the Vegetables Well: Be sure to cook the vegetables thoroughly before adding the egg mixture to ensure they are tender and flavorful.
3. Don’t Overcrowd the Pan: If your skillet is too small, make the frittata in batches to prevent the ingredients from crowding each other, which can affect cooking.
4. Customize the Herbs: Feel free to swap the Italian herbs for other herbs you prefer, like thyme, oregano, or basil, depending on your taste.

Storage Tips

• Refrigeration: Store any leftover frittata in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving.
• Freezing: Frittata can be frozen for up to a month. Wrap it tightly in plastic wrap or aluminum foil and store it in a freezer bag. To reheat, thaw overnight in the fridge and then warm in the oven.

Conclusion

The Eggplant and Mozzarella Frittata is more than just a simple egg dish—it’s an embodiment of flavor, convenience, and versatility. With its combination of tender eggplant, melty mozzarella, fresh tomatoes, and the savory richness of Parmesan, this frittata is both comforting and nutritious. Whether you’re serving it for breakfast, lunch, or dinner, it’s guaranteed to be a hit. The best part is that this recipe is highly adaptable, so you can make it your own by adding your favorite vegetables, spices, or cheeses.

Perfect for meal prep, a quick weeknight dinner, or as a showstopper at a brunch gathering, this frittata is destined to become a timeless addition to your cooking repertoire. The balance of flavors and textures—combined with its ease of preparation—makes it a dish that will continue to delight for years to come. So go ahead, whip up this frittata, and enjoy the wonderful combination of creamy, cheesy goodness, and wholesome vegetables in every bite!