Doug and Sherry Pauls
Highplain Farms, Niverville, Alberta
2nd Generation Egg Farmers

Doug and Sherry know frittatas are a versatile dish for any meal. In this favourite version, the egg base is topped with seasoned roasted vegetables. The Pauls family likes to use vegetables from their garden.

Makes 6 servings

Prep: 20 minutes
Bake: 35 minutes
Oven Temp: 425˚F (220˚C)

What You Need:

1 medium eggplant, cubed
2 cups cherry or grape tomatoes (1 pint), halved
1/2 cup pitted olives, halved
1 small onion, coarsely chopped
2 cloves garlic, sliced
3 tbsp olive oil
2 tsp red wine vinegar
1/2 tsp dried oregano
1/2 tsp hot pepper flakes
1/8 tsp pepper
8 eggs
1/3 cup chopped fresh parsley
1/4 cup water

How You Prepare:

Combine eggplant, cherry tomatoes, olives, onion, garlic, oil, vinegar, oregano and hot pepper flakes in large bowl; toss gently to combine. Spoon mixture onto large baking sheet; spread evenly.

Roast in preheated 425˚F (220˚C) oven, stirring halfway through cooking time, until vegetables are tender and lightly browned, 25 to 30 minutes. Remove from oven. Leave oven on.

Whisk eggs, parsley and water. Lightly spray 10 or 12-inch (25 or 30 cm) non-stick ovenproof skillet with cooking spray. Heat skillet over medium heat. Pour egg mixture into skillet. As eggs set around edge of skillet, with spatula, gently lift cooked portions to allow uncooked egg to flow underneath.

Cook until bottom is set and surface is still somewhat liquid, 6 or 7 minutes.

Remove skillet from heat; spoon eggplant and tomato mixture over top of frittata. Return to oven and bake until egg mixture is set, about 10 minutes.

TIPS

Hot pepper flakes are also known as chili flakes or crushed red pepper.

If necessary, ovenproof the skillet’s handle by wrapping it in a double thickness of aluminum foil.