Eggplant and Ricotta Frittata
This Eggplant and Ricotta Frittata is a savory, fluffy delight, blending tender eggplant with creamy ricotta. Perfect for brunch or dinner, it’s a versatile, veggie-packed dish that’s easy to make and bursting with Italian-inspired flavors.
Why You’ll Love This Recipe
This Eggplant and Ricotta Frittata is a game-changer for any meal, offering a perfect balance of hearty vegetables and rich, creamy cheese. It’s a one-pan wonder that’s simple enough for beginners but impressive enough for guests. The golden, fluffy eggs paired with tender eggplant and dollops of ricotta create a comforting, protein-packed dish that’s as satisfying as it is flavorful. Ideal for brunch, lunch, or dinner, it’s customizable, budget-friendly, and a fantastic way to use up seasonal produce. Plus, it’s a great make-ahead option for busy days!
Recipe Tips and Tricks
- Cook eggplant evenly: Dice eggplant into small, uniform pieces to ensure it cooks through without becoming mushy.
- Don’t skip the salt: Salting eggplant before cooking removes excess moisture, improving texture and flavor.
- Low and slow baking: Bake the frittata at a moderate temperature to prevent overcooking and keep it fluffy.
- Check doneness: Insert a toothpick in the center; it should come out clean when the frittata is fully set.
- Rest before slicing: Let the frittata sit for 5 minutes after baking for easier slicing and better texture.
Eggplant and Ricotta Frittata
Fluffy Eggplant and Ricotta Frittata, packed with tender veggies and creamy cheese, perfect for brunch or dinner.
Ingredients
- ¼ cup grated Parmesan cheese
- ¼ teaspoon black pepper
- ½ teaspoon salt (plus extra for eggplant)
- 1 cup ricotta cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley (or basil)
- 2 tablespoons olive oil
- 8 large eggs
- Italian1 medium eggplant (about 1 pound), diced
Instructions
- Prep the eggplant: Dice the eggplant into 1/2-inch cubes, sprinkle with salt, and let sit for 10 minutes to release moisture.
- Pat dry: Gently pat the eggplant dry with a paper towel to remove excess water and salt.
- Sauté vegetables: Heat olive oil in a 10-inch oven-safe skillet over medium heat; add onion and cook until soft, about 5 minutes.
- Add eggplant and garlic: Stir in eggplant and garlic, cooking for 8 minutes until tender and slightly golden.
- Whisk eggs: In a large bowl, whisk eggs, Parmesan, salt, and pepper until well combined and frothy.
- Add ricotta: Gently fold in ricotta cheese, leaving some small clumps for creamy pockets in the frittata.
- Combine mixtures: Pour the egg mixture into the skillet with the eggplant, stirring gently to distribute evenly.
- Cook on stovetop: Cook over medium-low heat for 5 minutes until the edges begin to set.
- Bake to finish: Transfer skillet to a preheated 375°F oven and bake for 15-20 minutes until fully set.
- Serve warm: Let cool for 5 minutes, sprinkle with parsley, slice, and enjoy your delicious frittata!
Notes
- Skillet choice: Use a cast-iron or oven-safe non-stick skillet for easy transfer from stovetop to oven.
- Eggplant prep: Salting is key to avoid a watery frittata; don’t skip this step.
- Cheese distribution: Leave some ricotta in small clumps for delightful creamy bursts in each bite.
- Serving suggestion: Pair with a simple green salad or crusty bread for a complete meal.
Ingredients Notes
- Eggplant: Choose firm, glossy eggplants; smaller ones are less bitter and ideal for this dish.
- Ricotta cheese: Full-fat ricotta adds creaminess; part-skim works for a lighter option but may be less rich.
- Eggs: Fresh, large eggs provide structure and fluffiness; room-temperature eggs blend more smoothly.
- Parmesan cheese: Grated Parmesan adds a nutty, salty depth; freshly grated is best for flavor.
- Olive oil: Extra-virgin olive oil enhances the Mediterranean vibe and prevents sticking.
- Garlic and onion: Freshly minced garlic and diced onion add aromatic backbone to the frittata.
- Fresh herbs: Parsley or basil brings freshness; use fresh herbs for the brightest flavor.
Variations and Substitutions
- Vegetable swap: Replace eggplant with zucchini, mushrooms, or bell peppers for a different veggie twist.
- Cheese options: Swap ricotta for goat cheese or feta for a tangier, bolder flavor profile.
- Gluten-free: Naturally gluten-free, but double-check any added ingredients like broth or seasonings.
- Spicy kick: Add a pinch of red pepper flakes or diced jalapeño for a spicy variation.
- Herb variations: Try thyme, oregano, or dill instead of parsley for a unique flavor.
- Meat addition: Include cooked bacon, sausage, or prosciutto for a heartier, non-vegetarian version.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat gently in the oven or microwave.
- Freezer: Freeze slices wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight before reheating.
- Serving tip: Serve cold or at room temperature for a quick meal or picnic-friendly option.
- Make-ahead: Prepare and refrigerate unbaked frittata mixture for up to 24 hours; bake when ready.
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