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Eggplant and Avocado Frittata from Complete Gluten-Free Diet & Nutrition Guide

by Theresa Santandrea-Cull

Eggplant and Avocado Frittata from Complete Gluten-Free Diet & Nutrition Guide

Eggplant and Avocado Frittata

Makes 4 servings

 

Frittata means “fried” in Italian. Theresa loves both eggplant and avocado and decided to put them together in a frittata. The result? Divine.


11⁄2 tbsp   grapeseed oil   22 mL

1 cup   chopped red bell pepper   250 mL

1⁄2 cup   chopped onion   125 mL

1 tbsp   chopped fresh parsley   15 mL

2 cups   chopped Japanese eggplant (about 1 medium)   500 mL

4   eggs, beaten          

1⁄2 cup   shredded sharp (old) cheddar cheese  125 mL

1   avocado, mashed         

1⁄4   cup grated Romano cheese   60 mL


1.  In a skillet, heat oil over medium heat. Sauté red pepper, onion and parsley for 3 to 5 minutes or until tender. Add eggplant and sauté for 5 to 10 minutes or until soft and golden.

2. Pour eggs over vegetables and cook until edges are firm. Cut into four pieces. Flip each piece over and spread evenly with avocado. Remove from heat and sprinkle cheese evenly over avocado. Cover and let stand for 1 to 2 minutes. Serve hot.

 

Tip

Cutting the frittata into four pieces makes it easier to flip.

 

 

 

Find more recipes like this in Complete Gluten-Free Diet & Nutrition Guide: With a 30-Day Meal Plan & Over 100 Recipes

by Alexandra Anca, MHSc, RD with Theresa Santandrea-Cull