Frittata al Forno with Eggplant

Share on social:

Or you can just copy and share this url

Ingredients

Portions
4 Eggs
300g of Eggplant
30g of grated Parmesan cheese
One teaspoon per Grease of Extra virgin olive oil
Salt and pepper to taste.

Nutritional Values

255
Kcal
8g
Carbohydrates
22g
Protein
15g
Fats

Frittata al Forno with Eggplant

Features:
  • Gluten Free

An easy-to-prepare main course that is also delicious cold

  • Portions 2
  • Easy

Ingredients

Proceedings

Share

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.

Share it on:

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)

whole wheat pasta chicken and peppers
previous
Wholewheat Pasta with Chicken and Peppers
Salmon with Vegetables in Soy Sauce
Next
Salmon with Vegetables in Soy Sauce
whole wheat pasta chicken and peppers
previous
Wholewheat Pasta with Chicken and Peppers
Salmon with Vegetables in Soy Sauce
Next
Salmon with Vegetables in Soy Sauce

Comment

This site uses Akismet to reduce spam. Find out how your data is processed.

Site is using a trial version of the theme. Please enter your purchase code in theme settings to activate it or purchase this wordpress theme here