Cookwith

Name: Spicy Eggplant Frittata
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 medium eggplant (about 1 lb), cut into 1/2-inch cubes; 2 tbsp olive oil; 1 small yellow onion, finely chopped; 1 red bell pepper, diced; 2 cloves garlic, minced; 1 tsp smoked paprika; 1/2 tsp red pepper flakes (adjust to taste); 8 large eggs; 1/3 cup whole milk; 1/2 cup crumbled feta cheese; 1/4 cup fresh parsley, chopped; 1/2 tsp kosher salt; 1/4 tsp black pepper

Spicy Eggplant Frittata

miradugm

This spicy eggplant frittata is a vibrant twist on a classic, inspired by the bold flavors found in Mediterranean kitchens. The eggplant becomes meltingly tender and slightly smoky, while red pepper flakes and paprika add a satisfying kick. Creamy feta and fresh parsley bring brightness and tang, making each bite a delightful balance of heat, richness, and freshness. It’s perfect for brunch, a light dinner, or meal prep, and it looks stunning straight from the skillet. Enjoy this dish warm or at room temperature, and don’t forget to admire the beautiful golden top and colorful veggie-studded interior before you dig in!

Ingredients

Instructions

Preheat your oven to 400°F (200°C).
Heat olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until golden and softened, about 8 minutes.
Add the onion and bell pepper and cook until softened, about 4 minutes. Stir in the garlic, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant. Season with a pinch of salt and pepper.
In a large bowl, whisk together eggs, milk, 1/4 teaspoon salt, and black pepper until well combined.
Reduce heat to medium. Spread the cooked vegetables evenly in the skillet. Pour the egg mixture over the vegetables and tilt the pan to distribute evenly. Sprinkle feta cheese and half the parsley over the top.
Cook undisturbed for 2-3 minutes until the edges start to set.
Transfer the skillet to the oven and bake until the frittata is puffed and just set in the center, 10-12 minutes.
Remove from oven, let cool for a few minutes, then sprinkle with remaining parsley. Slice and serve warm or at room temperature.