Ingredients

The following ingredients have 6 Servings
  • 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)

Instruction

  • 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.