Mediterranean Eggplant Frittata

This Mediterranean Eggplant Frittata is a flavorful, wholesome dish perfect for breakfast, brunch, or a light dinner. Tender roasted eggplant pairs with sweet cherry tomatoes and a medley of cheeses, all bound together with fluffy eggs. Garlic, fresh herbs, and olive oil bring authentic Mediterranean notes, while optional vegetables like bell peppers add color and texture. Easy to make and packed with nutrients, it’s a versatile dish that can be served hot or at room temperature.

Time

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

1 medium eggplant, diced or sliced

6 large eggs

1 cup cherry tomatoes, halved

1/2 cup cheese (Parmesan, Emmental, Fontina, or ricotta), grated or crumbled

2 garlic cloves, minced

2 tbsp fresh herbs (basil or parsley), chopped

2 tbsp olive oil

Salt and black pepper, to taste

Optional: 1/2 red bell pepper, diced

Instructions

Prepare the eggplant
Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add diced eggplant (and optional bell pepper) and sauté for 5–7 minutes until tender and slightly golden. Remove from pan and set aside.

Cook tomatoes and garlic
In the same skillet, add remaining olive oil. Sauté garlic for 30 seconds until fragrant, then add cherry tomatoes and cook for 2–3 minutes until slightly softened.

Whisk eggs and cheese
In a bowl, whisk together eggs, 1/4 cup of the cheese, fresh herbs, salt, and pepper.

Combine ingredients
Return eggplant (and bell pepper, if using) to the skillet with tomatoes. Pour the egg mixture over the vegetables, stirring gently to distribute evenly.

Cook the frittata
Reduce heat to low and cook uncovered for 8–10 minutes until the edges are set. Sprinkle remaining cheese on top.

Finish under the broiler (optional)
For a golden top, place the skillet under a preheated broiler for 2–3 minutes. Watch closely to avoid burning.

Serve
Let the frittata cool slightly before slicing. Serve warm or at room temperature, garnished with extra fresh herbs.

Tips & Variations

Eggplant Preparation: Roasting the eggplant in the oven at 400°F (200°C) for 15–20 minutes instead of sautéing can give a deeper flavor and slightly caramelized texture.

Cheese Options: Mix and match cheeses—Feta or goat cheese add tanginess, while Fontina or Emmental provide a creamier, meltier texture.

Add More Veggies: Red bell peppers, zucchini, or spinach can be added for extra color and nutrition. Sauté or roast them before adding to the frittata.

Herb Variations: Try oregano, thyme, or dill alongside basil or parsley for a different Mediterranean twist.

Make-Ahead Option: The frittata can be made a day in advance and reheated gently, or served cold as part of a Mediterranean-style brunch platter.

Serving Suggestions: Pair with a simple green salad, crusty bread, or roasted potatoes for a complete meal.

Nonstick Tip: Use a nonstick or well-seasoned skillet and a little olive oil to prevent sticking; this also helps with an easy flip if you choose to finish it on the stovetop rather than under the broiler.

Q&A

Q: Can I make this frittata ahead of time?
A: Yes. It can be made the day before and stored in the fridge. Reheat gently in the oven or enjoy cold at room temperature.

Q: Can I use other vegetables instead of eggplant?
A: Absolutely. Zucchini, bell peppers, or spinach all work well. Adjust cooking times based on the vegetable’s texture.

Q: Can I make this frittata dairy-free?
A: Yes. Simply omit the cheese or use a plant-based cheese alternative. The eggs will still provide structure.

Q: How do I get a golden top without a broiler?
A: Cover the skillet with a lid during the last few minutes of cooking to help set the top. You can also bake the frittata in the oven at 375°F (190°C) for 5–10 minutes until set.

Q: Can I make it vegan?
A: A traditional frittata relies on eggs for structure. For a vegan version, you can use chickpea flour batter or silken tofu blended with seasonings as a substitute.

Nutrition

(per serving, serves 4)

Calories: ~250

Fat: 18g

Saturated Fat: 5g

Carbohydrates: 10g

Sugar: 5g

Fiber: 3g

Protein: 14g

(Values are approximate and may vary depending on exact ingredients and portion sizes.)

Conclusion

This Mediterranean Eggplant Frittata is a light, flavorful, and versatile dish perfect for breakfast, brunch, or a light dinner. Roasted eggplant, sweet cherry tomatoes, and a blend of cheeses create a rich texture and depth of flavor, while garlic, olive oil, and fresh herbs bring authentic Mediterranean notes. It’s easy to prepare, customizable with different vegetables and cheeses, and can be enjoyed hot or at room temperature, making it a practical and delicious addition to any meal.