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  • Frittata With Courgette, Peppers, Aubergine And Tomato

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    Frittata With Courgette, Peppers, Aubergine And Tomato
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 sm Aubergine, peeled and roughly minced
    • 4 Tbsp. Extra virgin olive oil
    • 1/2 sm Onion, roughly minced
    • 1 x Green pepper, cored and roughly minced
    • 1 x Courgette, roughly diced
    • 2 x Cloves garlic, finely minced
    • 1/4 tsp Harissa
    • 2 x Tomatoes, peeled and roughly minced Salt and freshly grnd pepper
    • 8 x Large eggs
    • 1 Tbsp. Water

    Directions

    1. Preheat the oven to 180C/375F.
    2. Bake the aubergine with 2tbsp extra virgin olive oil, till golden and cooked through - turning occasionally for 15-20 min.
    3. Heat 1 Tbsp. of extra virgin olive oil in a frying pan. Add in the onions, peppers and courgette and pan fry, uncovered for 10 min or possibly till the vegetables are soft.
    4. Add in the garlic and continue to pan fry for 1 minute. Add in the aubergine, harissa and tomatoes and simmer on a high heat till most of the liquid in the pan has evaporated, about 3-5 min. Season with salt and pepper.
    5. Whisk the Large eggs with salt, pepper and water till foamy. Heat the remaining 1 Tbsp. of oil in a large omelette pan till very warm. Add in the egg mix and let it cook for 5 seconds.
    6. As the Large eggs begin to set, with a fork lift up the outer edges of the omelette and let the liquid run underneath. Continue till it is almost set but still slightly soft inside, a total of 30 seconds. Spread the omelette with the vegetable mix.
    7. Serve immediately.

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