Name: Aubergine and bell pepper frittata
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 small aubergine; 1 red or yellow pepper; 1 tsp dried marjoram or oregano; 1 clove of garlic, minced; 2 medium ripe tomatoes, or 1 handful cherry tomatoes; 2 pinches of cumin powder; 2 pinches of paprika or chilli flakes; 2 Tbsp chopped mint or basil; 5 eggs; Olive oil

Aubergine and bell pepper frittata

7 Aug 2021

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

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

1 small aubergine
1 red or yellow pepper
1 tsp dried marjoram or oregano
1 clove of garlic, minced
2 medium ripe tomatoes, or 1 handful cherry tomatoes
2 pinches of cumin powder
2 pinches of paprika or chilli flakes
2 Tbsp chopped mint or basil
5 eggs
Olive oil

Instructions

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.