Baby Eggplant, Olive, And Herb-cheese Frittata

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 3 purple baby eggplants
• 4 large eggs
• 3 tablespoons coarsely chopped pitted brine-packed green olives
• 2 tablespoons chopped fresh basil
• 1/4 teaspoon salt
• 1 (5 1/4 ounce) package boursin cheese, with herbs and garlic, divided

Recipe

• 1 heat olive oil in a medium nonstick skillet over medium heat.
• 2 add eggplant halves, cut side down, spacing evenly.
• 3 cover and cook until tender, about 10 minutes.
• 4 whisk eggs, olives, basil, and salt in bowl.
• 5 sprinkle with pepper.
• 6 coarsely crumble half of cheese into eggs and stir to blend.
• 7 pour over eggplants, rearranging evenly in pan.
• 8 cook uncovered over medium heat until sides set and bottom begins to brown, loosening sides with spatula, about 5 minutes.
• 9 sprinkle with remaining cheese.
• 10 cover, cook until set, about 7 minutes.