Eggplant & Zucchini Frittata

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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.

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One thought on “Eggplant & Zucchini Frittata

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

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