Eggplant, Spinach, and Goat Cheese Frittata with Tomato basil salad
Ingredients
- 6 large eggs
- 1 pt heavy cream
- 1 cup crumbled goat cheese
- 1 cup cooked spinach
- 1 cup diced eggplant
- 1/2 cup diced sweet onion
- 1/2 tsp Chopped fresh garlic
- 1/2 tsp ground cumin
- olive oil
- salt and pepper to taste
- Pan spray
- For Tomato Salad
- 2 cups diced fresh tomato
- 1 cup Diced Sweet Onion
- 2 Tbsp Chopped or julienne fresh basil
- 1 Tbsp Balsamic Vinegar
- 2 Tbsp Olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees
- Wilt spinach at high heat with a little oil, salt, and pepper. Strain excess liquid.
- Saute onion and garlic in olive oil over high heat until translucent. Add in eggplant, and brown it a bit. Season with salt and pepper.
- Whisk eggs in a bowl. Then add in cream, spices, salt, and pepper. Then fold in the rest of the frittata ingredients.
- Heat a cast iron pan in the oven. Spray with pan spray. Add in the eggs, etc. Put back in oven ad bake for 20 minutes. Check to make sure it is cooked all the way through. The mix should stand firm. Give it more time if needed.
- While the Frittata is baking, make the tomato salad bu tossing all ingredients together to be evenly coated with oil and vinegar.
- Let the frittata rest a few minutes before serving. Place a platter over the pan with the frittata. Then ivert. It should pop right out onto the platter. If not, carefully run a paring knife around the edges of to loosen the frittata. Once on the platter. garnish with the tomato salad.