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An angled view of a blue plate with toasted baguette slices with spicy mayo and eggplant frittata

How to make the best frittata


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  • Author: Vicky and Ruth
  • Total Time: 1 hour 5 mins
  • Yield: 12 1x
  • Diet: Vegetarian

Description

Frittatas are one of the easiest and most versatile dishes! They’re good for breakfast, lunch, or dinner. Add any veggies you have in the fridge to your frittata recipe and enjoy the delicious outcome hot or cold!


Ingredients

Units Scale
  • 1 large eggplant, unpeeled and diced small
  • 3 tbsp extra virgin olive oil
  • 1 tsp Pimenton De La Vera (or smoked paprika)
  • 1/2 tsp salt
  • 6 eggs, beaten
  • 1/2 cup chopped parsley or you can use 2-3 tablespoons of chimichurri for extra flavor
  • 1/4 tsp salt
  • 1 baguette, sliced into 12 slices
  • 6 cherry tomatoes, sliced in half

For the spicy mayo:

  • 1/4 cup mayo
  • 1 tbsp ketchup
  • 1 tbsp soy sauce
  • 3-4 dashes of hot sauce (or to taste)
  • 1/2 tsp garlic powder
  • 1 tbsp water

Instructions

  1. Preheat the oven to 400F. Line a large baking sheet with parchment paper or aluminum foil
  2. In a large bowl, combine the eggplant, olive oil,  Pimenton De La Vera or smoked paprika and salt. Mix well so the eggplant pieces are all well coated with the oil and spices. Transfer to the lined baking sheet and bake for 35 minutes or until tender
  3. Transfer the cooked eggplant to a large bowl. Add the eggs, parsley or chimichurri, and salt
  4. Coat an 8 x 8 inch square baking dish with oil or cooking spray. Pour the eggplant mixture and bake for 25 minutes or until the egg is no longer runny.  Set aside to cool slightly
  5. In the meantime, prepare the spicy mayo. Combine all the ingredients in a small bowl and mix well
  6. Cut the eggplant frittata into 12 rectangular pieces
  7. Right before serving, lightly toast the baguette slices. Spread spicy mayo on each piece of bread and top with a piece of frittata, 1/2 cherry tomato, and a toothpick

Notes

  1. Always cook the vegetables before adding them to the egg mixture
  2. Cheese and milk or cream are not necessary ingredients, but they can be used to enhance flavor and creaminess.
  3. Play around and have fun trying different flavor combinations
  4. Make sure the eggs are cooked all the way.  Prick the frittata with a fork to make sure the egg is just set.  It's important not to overcook your frittata. It will become rubbery.  Frittatas will continue to cook slightly after they are taken out of the oven. 

This post was originally published on July 30th, 2014.  It has been updated and enhanced.

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Category: Dinner
  • Method: oven
  • Cuisine: Spain

Nutrition

  • Serving Size: 1 montadito
  • Calories: 170
  • Sugar: 2.5
  • Sodium: 383.3
  • Fat: 9.8
  • Saturated Fat: 1.9
  • Unsaturated Fat: 7.4
  • Trans Fat: 0
  • Carbohydrates: 14.8
  • Fiber: 2
  • Protein: 6.2
  • Cholesterol: 94.9

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