How to Make Florentine Eggplant & Pea Frittata
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Preheat oven to 375°F (190°C).
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Heat olive oil in a nonstick skillet over medium heat. Add eggplant and cook for 5 minutes until tender.
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Add spinach and peas and cook for 2 more minutes until spinach wilts.
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In a bowl, whisk eggs, milk, basil, Italian herbs, salt, and pepper.
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Pour egg mixture over vegetables. Sprinkle with pecorino. Bake for 18 minutes until set and lightly golden.
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Cool slightly, slice, and serve.
Pro Tips for Perfect Florentine Eggplant & Pea Frittata
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of diced eggplant, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Florentine Eggplant & Pea Frittata?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Florentine Eggplant & Pea Frittata?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for diced eggplant?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.