Baby Aubergine, Olive, and Herb-Cheese Frittata

Ingredients for Baby Aubergine, Olive, and Herb-Cheese Frittata

• 2 tablespoons olive oil

• 5 baby (plum-size) purple aubergines, stemmed, split lengthwise

• 4 large eggs

• 45ml coarsely chopped pitted brine-packed green olives

• 2 tablespoons chopped fresh basil

• 1/4 teaspoons salt

• 1 5.60g package Boursin cheese with herbs and garlic, divided

How to make Baby Aubergine, Olive, and Herb-Cheese Frittata

Heat oil in medium 10-inch nonstick skillet over medium heat. Add aubergine halves, cut side down, spacing evenly. Cover; cook until tender, about 10 minutes.

Whisk eggs, olives, basil, and salt in bowl. Sprinkle with pepper. Coarsely crumble half of cheese into eggs; stir to blend. Pour over aubergines, rearranging evenly in pan. Cook uncovered over medium heat until sides set and bottom begins to brown, loosening sides occasionally with spatula, about 5 minutes. Sprinkle with remaining cheese. Cover; cook until set, about 7 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.