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Baked Eggplant Frittata with Red Onion, Peppers & Feta
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5 from 12 votes

Baked Eggplant Frittata with Red Onion, Peppers & Feta

Sure to become a family favorite, this simple recipe is packed with delicious, Mediterranean flavors.
Course Breakfast, brunch, Dinner
Cuisine Mediterranean
Keyword Baked, Feta Cheese, Frittata
Prep Time 10 minutes
Cook Time 55 minutes
Cooling time 10 minutes
Total Time 1 hour 15 minutes
Servings 6 people
Calories 183
Author Erren Hart

Ingredients

  • 2 small eggplants cubed
  • 1 medium red onion chopped into bite-sized pieces
  • 2 bell peppers chopped into bite-sized pieces
  • Cooking spray
  • 12 large eggs
  • 4 oz Feta Cheese crumbled
  • Salt and pepper to taste
  • A good handful fresh parsley chopped
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees. Arrange the vegetables in a single layer on a baking sheet, season with salt and pepper and spray with cooking spray. Roast until tender and browned about 30 minutes. Remove from oven and set aside to cool.
  • Meanwhile, in a medium bowl, whisk together the eggs and season well with salt and pepper.
  • In a 10-inch oven-safe skillet, add the roasted vegetables, egg mixture and top with the feta cheese. 
  • Sprinkle with parsley and bake for 25-35 minutes, until the frittata has puffed and the center is set. Allow to cool for 10 minutes before slicing into wedges. Serve warm.

Video

Nutrition

Calories: 183 | Carbohydrates: 13g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 327mg | Sodium: 130mg | Potassium: 581mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1750IU | Vitamin C: 55.4mg | Calcium: 70mg | Iron: 2.1mg