Italian · Keto
Eggplant & Tomato Frittata with Basil
Italian-style baked frittata loaded with sautéed eggplant, cherry tomatoes, and mozzarella — finished with torn basil leaves. Cuts into wedges for a Sunday brunch or makes great cold lunch leftovers.
Halal-friendly Vegetarian Gluten-free Easy
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
5g Net carbs
15g Protein
24g Fat
310 Calories
Per serving
Ingredients
- 8 Large eggs
- 250g (1 small) Eggplant, cut into 1cm cubes
- 100g Cherry tomatoes, halved
- 1/4 (20g) Small onion, finely diced
- 2 cloves Garlic, minced
- 3 tbsp Olive oil
- 60g Shredded mozzarella cheese
- 30ml (2 tbsp) Heavy whipping cream
- 1 tsp Italian seasoning
- small handful (10g) Fresh basil, torn (to serve)
- to taste Fine sea salt and black pepper
Method
- Preheat the oven to 375°F (190°C).
- Heat 2 tablespoons olive oil in a 10-inch oven-safe skillet over medium-high heat. Add the eggplant cubes; cook 6-8 minutes, stirring occasionally, until softened and golden. Eggplant soaks up oil — add the remaining tablespoon if it looks dry.
- Add the onion and cook 2 minutes. Stir in the garlic and cook 30 seconds.
- Add the cherry tomatoes and Italian seasoning. Cook 2-3 minutes until the tomatoes just start to burst.
- Whisk the eggs with heavy cream, salt, and pepper. Pour evenly over the vegetables in the skillet.
- Sprinkle the mozzarella on top. Cook on the stovetop for 1-2 minutes to set the edges.
- Transfer to the oven and bake 12-15 minutes, until the centre is set and the top is golden.
- Cool 5 minutes. Top with torn basil. Cut into 4 wedges to serve.
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