Roasted Pepper and Eggplant Frittata

10 eggs
1/2 cup butter
1/2 cream
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil, divided
2 cups finely chopped peeled eggplant
1 (12- to 13-oz.) jar roasted red bell peppers,
drained, chopped
1/4 cup shredded Parmesan cheese

1. Whisk eggs, butter, cream, salt and pepper in medium bowl until well-blended.

2. Heat 2 tablespoons of the oil in large ovenproof nonstick skillet (needs to be oven proof) over medium heat until hot. Cook and stir eggplant 5 to 8 minutes or until tender. Stir in bell peppers.

3. Add remaining 1 tablespoon oil to skillet; heat until hot. Pour egg mixture over vegetables. Cook, covered, over medium to low heat 12 to 15 minutes or until almost set, occasionally lifting edges with spatula and tilting skillet to allow uncooked egg to flow to bottom of skillet.

4. Heat broiler. Uncover skillet; sprinkle frittata with cheese. Broil 1 to 2 minutes or until golden brown. Cut into wedges.

8 servings

Can't Lower Blood Sugar?
Clinically Proven Drug-Free
Solutions that Lowers Blood Sugar
Glucose Support Formula

Carb Counter

Return to Vegetable Recipe Index

Do you have a recipe you'd like to share? Please email us Diabetic Low Carb Recipe