• Prep Time: 15 minutes
  • Cooking Time: 35 minutes
  • Serves: 6

Spicy Roasted Eggplant, Tomato, and Ricotta Frittata

  • Recipe Submitted by on

 Ingredients List

  • 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


Heat oven to 450F.
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.
Lower oven to 375F.
In a second bowl, whisk together the eggs, milk, and red pepper flakes.
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.

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