Frittata with courgette, peppers, aubergine and tomato

Yield: 1 servings

Measure Ingredient
1 small Aubergine; peeled and roughly
\N \N ; chopped
4 tablespoons Olive oil
½ small Onion; roughly chopped
1 \N Green pepper; cored and roughly
\N \N ; chopped
1 \N Courgette; roughly diced
2 \N Cloves garlic; finely chopped
¼ teaspoon Harissa
2 \N Tomatoes; peeled and roughly
\N \N ; chopped
\N \N Salt and freshly ground pepper
8 \N Eggs
1 tablespoon Water

Preheat the oven to 180C/375F.

Bake the aubergine with 2tbsp olive oil, until golden brown and cooked through - turning occasionally for 15-20 minutes.

Heat 1 tablespoon of olive oil in a frying pan. Add the onions, peppers and courgette and pan fry, uncovered for 10 minutes or until the vegetables are soft.

Add the garlic and continue to pan fry for 1 minute. Add the aubergine, harissa and tomatoes and simmer on a high heat until most of the liquid in the pan has evaporated, about 3-5 minutes. Season with salt and pepper.

Whisk the eggs with salt, pepper and water until foamy. Heat the remaining 1 tablespoon of oil in a large omelette pan until very hot. Add the egg mixture and let it cook for 5 seconds.

As the eggs begin to set, with a fork lift up the outer edges of the omelette and let the liquid run underneath. Continue until it is almost set but still slightly soft inside, a total of 30 seconds. Spread the omelette with the vegetable mix.

Serve immediately.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Similar recipes