Leek, Eggplant and Basil Frittata

(2 votes)

5 eggs
1/2 cup milk
4 tablespoons grated parmesan cheese
freshly ground black pepper
1 tablespoon olive oil
2 leeks, chopped
4 ounces marinated char-grilled eggplant, cut into strips
3 tablespoons fresh basil leaves

1 Preheat grill to a high heat.

2 Heat oil in a 9 in nonstick frying pan over a medium heat. Add leeks. Cook, stirring occasionally, for 8 minutes or until soft and golden. Stir in eggplant and basil. Cook for 1 minute. Reduce heat to low.

3 Place eggs, milk, parmesan cheese and black pepper to taste in a bowl and whisk to combine.

4 Pour egg mixture over vegetables. Cook for 7 minutes or until frittata is almost set.

5 Cook frittata under grill for 1-2 minutes or until top is golden and firm. Serve hot, warm or cold cut into wedges.

Cook's tip: Char-grilled marinated eggplant is available from gourmet delicatessens. To make your own marinated eggplant, marinate char-grilled eggplant in olive oil and lemon juice, seasoned to taste with freshly ground black pepper for at least 2 hours. For a spicy kick, add some finely chopped red chilli.

Serves 4


Comments:

The amount of needed leeks isn't in the recipe!
Anonymous, Location not stated.

Two leeks?
Anonymous, Location not stated.


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