Ingredients
- 4 Eggs
- 300g of Eggplant
- 30g of grated Parmesan cheese
- One teaspoon per Grease of Extra virgin olive oil
- Salt and pepper to taste.
Proceedings
I made an omelet! They say when someone makes a mess. Who knows why then, it tastes so good!
Frittata al Forno with Eggplant is a recipe for a tasty and light second course.
The result is an easy-to-prepare main course that is also delicious cold and can be used as a filling for a sandwich, a perfect pairing for a convenient, nutritious and light lunch at work.
Proceedings
1 Done | Wash the eggplants and cut them into cubes |
2 Done | Cook them in a good nonstick skillet like this one with a trickle of water |
3 Done | In the meantime, beat the eggs with the Parmesan cheese, adding salt and pepper to taste. |
4 Done | When the eggplants have softened and the water completely dried, let them cool a few minutes and add them to the eggs |
5 Done | Pour the mixture into a baking pan covered with baking paper brushed with oil |
6 Done | Bake at 180° for about 30 minutes (always check it is well cooked) |
