Eggplant, Tomato, and Ricotta Frittata

This delicious frittata combines the rich flavors of eggplant, cherry tomatoes, and creamy ricotta cheese, topped with Parmesan and fresh basil. It’s an easy and healthy dish perfect for breakfast, brunch, or a light dinner.

Preparation Time

• Total Time: 40 minutes
• Prep Time: 15 minutes
• Cook Time: 25 minutes

Ingredients

• 1 eggplant
• 15 cherry tomatoes
• 1 clove of garlic, minced
• 125 g (4.1/2 oz) ricotta cheese
• 4 eggs
• Grated Parmesan cheese to taste
• Fresh basil leaves
• Salt and pepper to taste
• Olive oil for cooking

Directions

1. Prepare the Eggplant:
   1. Slice the eggplant into rounds and sprinkle with salt. Let it drain for 10-15 minutes to remove excess moisture.
   2. Rinse the eggplant slices and pat them dry with a paper towel.
2. Cook the Vegetables:
   1. Heat a bit of olive oil in a large frying pan over medium heat.
   2. Add the minced garlic and sauté for about 1 minute until fragrant.
   3. Add the eggplant slices to the pan, season with salt and pepper, and cook for 10-15 minutes until the eggplant is soft and lightly browned.
   4. Add the cherry tomatoes to the pan and cook for another 5 minutes until they start to soften.
3. Prepare the Frittata Mixture:
   1. In a bowl, whisk together the 4 eggs and ricotta cheese until well combined.
   2. Season the mixture with salt, pepper, and grated Parmesan cheese to taste.
   3. Add 2 tablespoons of wheat flour to the mixture and whisk until smooth.
4. Assemble the Frittata:
   1. Pour the egg and ricotta mixture over the cooked vegetables in the pan.
   2. Scatter fresh basil leaves over the top.
   3. Cook over low heat for about 15 minutes, until the frittata is mostly set.
5. Finish Cooking:
   1. To flip the frittata, place a large plate over the pan and carefully turn the pan over so the frittata falls onto the plate.
   2. Slide the frittata back into the pan to cook the other side for another 5-6 minutes until fully set and golden.
6. Serve:
   • Slide the frittata onto a serving plate and let it cool slightly before slicing.
   • Garnish with additional fresh basil leaves and a sprinkle of Parmesan cheese.

Serving Suggestions

• Serve with a side salad or crusty bread for a complete meal.
• Perfect for brunch gatherings or a quick and nutritious dinner.

Cooking Tips

• Ensure the eggplant is thoroughly dried after salting to avoid excess moisture in the frittata.
• Use fresh, high-quality ricotta cheese for the best flavor and texture.

Nutritional Benefits

• High in protein and healthy fats from the eggs and cheese.
• Packed with vitamins and antioxidants from the eggplant and cherry tomatoes.

Dietary Information

• Vegetarian.
• Can be made gluten-free by substituting wheat flour with a gluten-free alternative.

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet over low heat or in the microwave before serving.

Why You’ll Love This Recipe

• It’s a simple yet flavorful dish that’s easy to prepare.
• Versatile and can be enjoyed at any time of the day.
• The combination of creamy ricotta, savory eggplant, and juicy tomatoes is irresistible.

Conclusion

Enjoy this delightful eggplant, tomato, and ricotta frittata that brings together fresh ingredients and rich flavors. Perfect for any meal, it’s a dish that will surely become a favorite in your kitchen.