Roasted Pepper and Eggplant Frittata

My husband and kids love eggplant so this recipe is a perfect one for me to try. Did you skip breakfast this morning? Make up for it at dinner. This egg-rich frittata is ideal when you're looking for a meal that doesn't entail a lot of fuss or expense. It starts on the stovetop, then moves under the broiler for a golden brown finish. Let's hear it for second chances. Recipe source: nubella.com

Make sure to use an ovenproof skillet because the frittata goes directly from the stovetop to the oven.

10 eggs

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons olive oil, divided

2 cups finely chopped peeled eggplant

1 (12- to 13-oz.) jar roasted red bell peppers, drained, chopped

1/4 cup shredded Parmesan cheese

1. Whisk eggs, milk, salt and pepper in medium bowl until well-blended.

2. Heat 2 tablespoons of the oil in large ovenproof nonstick skillet over medium heat until hot. Cook and stir eggplant 5 to 8 minutes or until tender. Stir in bell peppers.

3. Add remaining 1 tablespoon oil to skillet; heat until hot. Pour egg mixture over vegetables. Cook, covered, over medium to low heat 12 to 15 minutes or until almost set, occasionally lifting edges with spatula and tilting skillet to allow uncooked egg to flow to bottom of skillet.

4. Heat broiler. Uncover skillet; sprinkle frittata with cheese. Broil 1 to 2 minutes or until golden brown. Cut into wedges.

Note: reposted from bravejournal blog.. originally published on February 9, 2009