The other day, I was sitting on my couch and I decided to play a game. I got my huge The Bon Appetit Cookbook: Fast Easy Fresh out (703 pages of recipes, people), and decided that I would just flip it open and make whatever happened to be on that page. Yes. That is my idea of game. That is what I do for fun. Sad, but true.
And, as you can see from the top, I turned to Baby Eggplant, Olive, and Herb Cheese Frittata. And guess what, in a whole destiny and fate kind of way, I had everything I needed to make it. I had exactly 4 eggs in my fridge (I know it kind of makes you shudder doesn't it..spooky). Well, maybe not so spooky, since I didn't have the herbed Boursin cheese that it called for, but I did have goat cheese.
And guess what?? It was wonderful. Seriously wonderful. Served with salad and some bread and you have an incredibly easy and light dinner. You can find the recipe online Baby Eggplant, Olive and Herb Cheese Frittata and I've included it here for you also.
Baby Eggplant, Olive and Goat Cheese Frittata
2 tablespoons olive oil
5 baby (plum-size) purple eggplants, stemmed, split lengthwise (I had longish, thin eggplants, so I just diced them)
4 large eggs
3 tablespoons coarsely chopped pitted brine-packed green olives
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1 5.2-ounce package Boursin cheese with herbs and garlic, divided (or sub goat cheese)
Heat oil in medium 10-inch nonstick skillet over medium heat. Add eggplant halves (or diced pieces), cut side down, spacing evenly. Cover; cook until tender, about 10 minutes.
Whisk eggs, olives, basil, and salt in bowl. Sprinkle with pepper. Coarsely crumble half of cheese into eggs; stir to blend. Pour over eggplants, rearranging evenly in pan. Cook uncovered over medium heat until sides set and bottom begins to brown, loosening sides occasionally with spatula, about 5 minutes. Sprinkle with remaining cheese. Cover; cook until set, about 7 minutes.
This will be my entry for this week's Weekend Herb Blogging hosted by Cinzia from Cindystar.