Spicy Roasted Eggplant, Tomato, and Ricotta Frittata
All the flavors of eggplant parmigiana team up in this spicy roasted eggplant, tomato, and ricotta frittata to make a meal that is healthy enough for breakfast and hearty enough for lunch and dinner.
Yield: 4-6 servings
  • 2 tbsp olive oil
  • 1 medium eggplant, trimmed and cut into ½-inch dice
  • 1 pint cherry tomatoes
  • salt and black pepper, to taste
  • 6 large eggs
  • 1 cup milk
  • 1 tsp red pepper flakes
  • 1 lb ricotta
  1. Heat oven to 450F.
  2. In a large bowl, toss together the olive oil, eggplant cubes, and tomatoes. Season to taste with salt and black pepper. Spread on a parchment-lined baking sheet and roast for 20-30 minutes, or until eggplant is tender and tomatoes are bursting.
  3. Lower oven to 375F.
  4. In a second bowl, whisk together the eggs, milk, and red pepper flakes.
  5. Grease a 9-inch pie or tart pan. Stir together the egg mixture with the vegetable mixture. Pour into the prepared pan. Top with the ricotta. Bake for 30-35 minutes, or until set. Let cool for 5 minutes before serving.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/12/spicy-roasted-eggplant-tomato-ricotta-frittata.html