Wednesday, 30 July 2014

Italian version of omelettes - Eggplant Frittata

Everyday Italian by Jean Pare and Sophia De Luca (Original series), Publisher Company's Coming.
You can view their website at

Frittatas are the Italian version of omelettes - except they aren't folded and they generally finish cooking under a broiler. This version includes plenty of Italian flavours from eggplant, red pepper and seasoning.
Cooking oil 2tsp. 10mL
Finely chopped peeled eggplant  11/2 cups  375 ml
Dried oregano  1/4tsp.   1mL
Large eggs  8   8
Finely chopped roasted red pepper 1/4 cup  60mL
Sliced green onion  2tbsp.  30mL
Garlic powder  1/4tsp.  2mL
Pepper 1/4tsp.  1mL
Heat cooking oil in large non-sticking frying pan on medium. Add eggplant and oregano. Cook for about 4 minutes, stirring occasionally, until eggplant is softened
Whisk remaining 6 ingredients in medium bowl. Pour over eggplant mixture. Reduce heat to medium-low, covered, for about 8 minutes until bottom is golden and top is almost set. Broil on centre rack oven for about 3 minutes until set. Cut into 6 wedges.
Tip: when baking or broiling food in a frying pan with a handle that isn't ovenproof. Wrap the handle in foil and keep it to the front of the oven, away from the element.

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