Eggplant Frittata

Name: Eggplant Frittata
Ingredients: 2 eggplants Long; 2 eggs; 1/2 pound ground turkey; 4 tablespoons EVOO; 2 garlic cloves minced; 1 tablespoon dried basil; 1/2 cup mushrooms finely diced; 1/2 cup onions finely diced; 1/2 cup bell pepper finely diced; 1/2 cup Roma tomatoes finely diced; 3 tablespoons grated Parmesan; 2 tablespoons parsley finely chopped; salt; pepper

14 ingredients

5 steps

Ingredients

2 eggplants Long
2 eggs
1/2 pound ground turkey
4 tablespoons EVOO
2 garlic cloves minced
1 tablespoon dried basil
1/2 cup mushrooms finely diced
1/2 cup onions finely diced
1/2 cup bell pepper finely diced
1/2 cup Roma tomatoes finely diced
3 tablespoons grated Parmesan
2 tablespoons parsley finely chopped
salt
pepper

Directions

1

Brush eggplants with olive oil and place in 400F preheated oven for 10 minutes.
2

Meanwhile, cook ground turkey in a skillet with a couple tablespoons of EVOO and garlic while seasoning with dried basil and salt & pepper as it cooks. Set aside to cool for a few minutes.
3

In a mixing bowl, combine ground turkey with eggs, mushrooms, onions, bell pepper and tomatoes and a tablespoon of grated parmesan. Whisk until well incorporated.
4

When eggplants are ready, slit lengthwise and flatten. Pour mixture on top of the eggplants and put back in the oven for another half hour or so.
5

Drizzle with a little EVOO and garnish with parsley and more grated parmesan.