You can eat this dish hot, cold, alone, or stuffed in a sandwich. It’s always good (and it’s all prepared in a pan without going crazy)! This delicious frittata, featuring the diva of vegetables—eggplant—can be your go-to meal for breakfast, lunch, or dinner. Simple to make and incredibly versatile, it’s bound to please everyone at the table. Let’s dive into the details of making this scrumptious frittata!
Ingredients
- 125 g ricotta (cow’s milk or any you have)
- 2 tablespoons flour
- 1 whole garlic clove (which you’ll remove later, don’t worry)
- Grated Parmigiano cheese (as much as you like, about 2 tablespoons if you want a guideline)
Directions
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Start with the eggplant, the star of this frittata. Wash it, trim the ends, and slice it into rounds (about 1 cm thick). Place the slices on a cutting board, sprinkle with a bit of salt, and let them “weep” for 10-15 minutes. This helps draw out some of the bitterness, or so they say. I almost always do this… almost.
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After it rests, pat the slices dry with paper towels (kitchen paper works perfectly), then cut them into moderately sized cubes.
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In a large pan, heat a drizzle of oil and toss in the whole garlic clove. Right after, add the diced eggplant. Cook over medium heat, stirring occasionally, and season with salt and pepper. They’ll cook in about ten minutes—maximum a quarter-hour. When they’re soft and slightly golden, turn off the heat and remove the garlic.
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In a bowl, crack the eggs and whisk them with a fork or a manual whisk. Add the ricotta, another pinch of salt and pepper, and the grated Parmigiano. Mix until it’s all creamy (don’t expect a smooth mixture; the ricotta stays a bit rustic, and that’s perfectly fine).
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At this point, sprinkle in the flour and mix well to avoid lumps. Add the torn basil leaves (no knives, use your fingers) and diced cherry tomatoes. Mix again. The batter will be somewhat liquid but thick, like a proper batter should be.
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Return to the pan with the eggplant (if it’s cold, it’s better to turn the heat back on low for a minute). Pour in the entire batter, leveling it with a spoon or spatula, and cover with a lid.
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Cook on low heat for 15 minutes—don’t turn up the heat too high, or the underside will burn while the top remains raw. After 15 minutes, flip the frittata (everyone has their method here… I use a plate and then flip it back into the pan) and cook for another 5-6 minutes without the lid, allowing it to dry well on top.
Tips
- It’s delicious even when cold, and perhaps even better the next day.
- You can also bake it in the oven if you prefer to avoid the skillet: preheat to 180°C and bake for 25-30 minutes in a non-stick pan or lined with parchment paper.
- Sometimes, I throw in diced black olives or sautéed onion if I’m feeling fancy.
- It pairs wonderfully with a fresh salad or rustic bread (if you are in the “frittata in a sandwich” team).
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Nutrition Info (per serving): Approximately 250 calories, 14g protein, 15g fat, 20g carbohydrates
How to Serve You can eat it hot, cold, alone, or stuffed in a sandwich: it’s always good (and it’s all prepared in a pan without going crazy)
This frittata is incredibly flexible. Serve it as a standalone dish, in a sandwich, or alongside a fresh salad for a balanced meal. Its warm, comforting flavor profile complements the crispness of a salad, making for a perfect lunch or dinner option.
Variations
Feel free to experiment with this frittata by adding different vegetables like zucchini, spinach, or bell peppers. You can also switch up the cheese to your liking—feta, goat cheese, or even a spicy pepper jack could add an interesting twist!
FAQs
Can I make this frittata ahead of time?
Yes! This frittata tastes even better the next day and can be stored in the fridge for up to 3 days.
Can I freeze the frittata?
You can freeze it, though it’s best fresh. If freezing, make sure to wrap it tightly to avoid freezer burn.
What can I serve with this frittata?
It pairs perfectly with a fresh green salad or can be enjoyed in a sandwich form, making it a versatile meal for any occasion.