Frittata di Melanzane alla Siciliana (Sicilian Aubergine Frittata)
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Ingredients
- 1 aubergine, diced
- 2 garlic cloves
- 2 ripe tomatoes
- 7 large eggs
- 50 g pecorino romano, grated
- 10 fresh basil leaves
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 367 kcal
- Protein
- 19.7 g
- Carbohydrate
- 4.9 g
- of which sugars
- 3.5 g
- Fat
- 29.1 g
- of which saturates
- 7.9 g
- Fibre
- 2.5 g
- Salt
- 0.93 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the olive oil in a 24cm non-stick frying pan and fry the aubergine for 10 minutes, stirring often, until tender and golden.
- 2
Add the garlic and tomatoes and cook for 5 minutes until the tomatoes break down slightly.
- 3
Beat the eggs with the pecorino, torn basil and black pepper, then pour over the aubergine mixture.
- 4
Cook over low heat for 8 minutes until set around the edges, then finish under a hot grill for 3-4 minutes until golden and set through.
- 5
Rest briefly, then cut into wedges to serve.
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