Eggplant and Cherry Tomato Frittata
- Gluten Free
- Vegetarian
- Energy Kcal 645
- Carbohydrates g 7.9
- of which sugars g 7.9
- Protein g 33.3
- Fats g 53.3
- of which saturated fat g 15.69
- Fiber g 3.5
- Cholesterol mg 451
- Sodium mg 902
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
PRESENTATION
The eggplant and cherry tomato frittata is one of those dishes that just screams Southern Italy, you know? It is all about that laid-back, vibrant Italian vibe. In places like Calabria and Campania, this is what folks whip up when the sun's shining and the markets are bursting with fresh goodies. What really sets this eggplant frittata apart is the combo of tender fried eggplant cubes and the juicy pop you get from those datterini tomatoes. And listen, Italians love to add caciocavallo, a regional cheese that melts just perfectly, giving each bite that gooey, rich texture we all crave.
The real trick? Cover the pan. It helps you flip the frittata with zero stress, ensuring that golden edge on the bottom while keeping the top nice and soft. Lifting the lid—such a moment—reveals this explosion of bright colors and the amazing aroma of tomatoes and eggplant.
Serving this cherry tomato frittata gives you options, for sure. Some people enjoy it hot for a quick lunch, and others? They prefer it cold, like on a picnic or as a fun starter with friends. It's got that Mediterranean feel—simple, flavorful, and just so so unfussy. Really, using in-season eggplant and those sweet little tomatoes makes it super, super fresh. Families might swap in different cheeses or toss in fresh herbs like basil—making each eggplant and cherry tomato frittata unique, you know?
Even though it's called a frittata, it’s kinda like a baked frittata or other vegetable frittata dishes. And but here's the deal: the Italian method keeps it light and moist. So, with minimal effort, you can enjoy a soft, colorful slice of Southern Italian comfort food. Ideal for anyone who loves healthy breakfast recipes or needs another quick egg recipe. Whether you are savoring it with a nice glass of wine or packing it for a picnic, this frittata is bound to be a favorite in your routine, offering a delicious slice of Italian culinary tradition.
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INGREDIENTS
- Eggs 8
- Datterino tomatoes 2 cups (300 g)
- Eggplant 0.75 lb (350 g)
- Fresh scallion 3.2 oz (90 g)
- Brown sugar 1 tsp
- Caciocavallo cheese 5.3 oz (150 g)
- Parmigiano Reggiano PDO cheese 1.4 oz (40 g)
- Basil to taste
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil 2 spoonfuls
- For frying the eggplants
- Sunflower seed oil to taste
How to prepare Eggplant and Cherry Tomato Frittata
To prepare the eggplant and cherry tomato frittata, first wash the eggplants, trim them, and cut them first into slices and then into cubes about 0.4 inches thick (1-2). Heat plenty of oil and bring it to a temperature of 340°F. When hot, immerse the eggplants little by little 23,
and fry them for about 4 minutes 4. When cooked, drain them and transfer them to a tray lined with absorbent paper to remove excess oil 5. Now move on to the spring onion: remove the end part with the roots 6
and cut it into rings 7. Then cut the cherry tomatoes in half 8. Heat a drizzle of oil in a pan 9
add the spring onions 10 and the cherry tomatoes 11. Salt and pepper 12
and add 1 teaspoon of brown sugar 13. Let it cook for 5 minutes over high heat, then add the fried eggplants 14 and toss everything together.
Add a few basil leaves and lower the heat 16. Meanwhile, cut the caciocavallo into cubes 17. Then in a bowl, break the eggs, add the Parmesan 18
and the caciocavallo 19. Whisk everything together 20 and pour into the pan 21.
Wait a few seconds 22, then cover with a lid 23 and let cook for about ten minutes over medium-low heat. After the 10 minutes, using a spatula, detach the edges of the frittata from the pan 24
and using the lid, or a larger plate, flip the frittata 25. Continue cooking for another 2 minutes 26 and serve your frittata with eggplants and cherry tomatoes 27.