I have recently fallen in love with eggplants – when well cooked, they taste absolutely amazing and you can make so many recipes out of them.
Frittata is the Italian way of making an omelette, it is more cooked and usually has vegetables inside and very little (or even not at all) milk or cream. This recipe is made of eggplants and sun-dried tomatoes (which are a bit less healthy than natural tomatoes but they taste so good!), it is super easy to make and quite healthy too.
Serve 2:
Ingredients: – 1 eggplant
– 1/2 onion
– 5 sun-dried tomatoes
– 2 eggs
Start by chopping the onion and put it in a pan with one spoon of olive oil. Add the eggplant, cut into small pieces (keeping the skin as it is where all the nutrients are) with salt and herbs. Whenever you see it sticking to the pan, add a spoon of water. Let it cook for 20-25 minutes.
Cut the sun-dried tomatoes into small pieces and add inside the pan. In a bowl, break the eggs and mix with a fork. Pour the mix into the pan and let it cook on both sides for 5 minutes.
Your frittata is ready to be served! Enjoy!
Scrumptiously Healthy 