Frittatas are one of my favorite comfort foods for breakfast & lunch — or even a lazy dinner with a glass of wine. This is a super easy one that makes people drool. The key is the herb mixture brushed on top afterward. Don’t skip that step if you want to have your mind blown!
Ingredients (About 8-10 individual servings):
- 1 medium eggplant, sliced into 1/4 inch rounds
- 1 1/2 cups cherry tomatoes, sliced in half
- 5 oz or 3/4 cup of raw goat cheese, crumbled
- 6 eggs
- 5 oz cream cheese
- 1/2 cup heavy cream
- 1/4 cup fresh oregano leaves
- salt & pepper
For Seasoning After Cooking:
- 1/4 cup extra virgin olive oil
- 3 tbsp dried oregano
- 2 tbsp Sumac & 2 tbsp toasted sesame seeds
Mash together or use pestle & mortar to combine and brush onto browned frittata before serving. This takes it to another level!!!!
How to: Preheat oven to 450. Lightly rub olive oil on a cookie sheet, lay down the eggplant slices, brush with a bit more oil, and generously salt and pepper.
Roast for 10-12 minutes.
Meanwhile, combine cream cheese, eggs, heavy cream, and goat cheese in a bowl and blend until smooth with a hand blender. If goat cheese is still a bit crumbly in the mixture, it’s fine.
When eggplant is golden brown, remove from oven. In a rectangular pyrex dish, lightly rub with olive oil to prevent frittata from sticking. Then lay the eggplant slices in the pan. It’s ok if they are crowded. Sprinkle the halved tomatoes on top and the add a layer of the fresh oregano leaves. Reserve a small amount for the top of the the frittata. Pour the egg/cheese/cream mixture on top, sprinkle with leftover oregano and a bit more goat cheese, crack salt and pepper, and put it in the oven for 20-25 minutes, checking for browning. Brush on herb, sesame, oil mixture, slice.
Serve with love alongside some fresh greens dressed with olive oil and lemon! xxx, Leah