Side Pannel
Spicy Roasted Eggplant, Tomato, and Ricotta Frittata
Spicy Roasted Eggplant, Tomato, and Ricotta Frittata
- Recipe Submitted by maryjosh on 10/19/2016
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
Directions
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.
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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
