Eggplant & Zucchini Frittata

photo 1(17)

1 large Eggplant, diced

1 Green Pepper, diced

1/2 Onion, diced

1 large Zucchini, diced

Grapeseed Oil

6 Eggs

1/2 cup half n half

Fresh ground pepper and Sea Salt

Parmesan and Cheddar  Cheeses (1/2 cup each)


1: Heat 1 Tbsp Grapeseed Oil over medium high heat in a large pan.

2: Add Eggplant and cook until tender (7-10 minutes).  Then set aside on a plate.

3: Cook Zucchini in same pan until tender (5-7 minutes).  Then also set aside.

4: Add last Tbsp of Oil and heat.  Cook Onions and Peppers for 5 minutes until tender.

5: Preheat oven to 350.

6: Combine Eggs, Half and Half, Salt and Pepper in a large bowl and whisk until well combined and eggs are broken down.  Mix in cheeses.

7: Greasy a souflee pan, add all veggies.  Pour Egg and Cheese mixture over veggies and stir to make sure everything is evenly dispersed.  Place in oven and cook for 20-30 minutes until eggs are cooked through and crust is somewhat golden.


One thought on “Eggplant & Zucchini Frittata

  1. Pingback: Final Week of CSA 22! | Lisa Resnick Therapy

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s