Aubergine and bell pepper frittata
This Mediterranean-style aubergine and bell pepper frittata is perfect for brunch/lunch with a Greek salad, or it can be served as nibbles with a glass of Prosecco at garden party or summer picnic. It’s dairy-free, but you can add some cheese at the end of the cooking if preferred.
Ingredients
Method
- Cut the aubergine into small cubes, the bell pepper into thin slices.
- Heat some oil in a frying pan and gently sauté the pepper and aubergine bits (under cover).
- When the veggies are tender add the tomatoes, garlic, the dried herbs and spices, season to taste, then put a lid on and sauté for 10-15 minutes until the tomatoes have softened. You might need to add a splash of water.
- Meanwhile, lightly beat the eggs with a couple of pinches of salt and mix in the chopped mint.
- Whet the veggies are soft (but not mushy), pour in the eggs, allowing the mixture to spread out evenly.
- Put a lid on, turn down the heat and gently cook for 10 minutes.
- Turn on the grill in the oven.
- When the frittata is almost cooked through and the surface is jelly-like, put the pan under the grill and brown the top (before grilling you can scatter some grated/crumbled cheese on the top, if you like).
- When the top is gold and solid, take the pan out of the oven and slide the frittata to a plate. Slice it into wedges or cut it into squares.
- Serve warm or at room temperature.