I feel lucky. I’ve got a pretty big pot of herbs successfully growing out on my deck. Loads of fresh basil, thyme, parsley, sage, and rosemary are waiting to be used. There’s cilantro and chives too, and they are coming in nicely at their own pace as well. To me, nothing says summer like succulent roasted vegetables and fresh bright green herbs, and I thought they would be delicious in a frittata. I used my tapas pans, because I love any opportunity to make something individual – it seems to make it that much more delicious! The frittatas slid out quite nicely too (this happened after the photo shoot), unlike some of the omelets and frittatas I’ve attempted in the past. I placed the pans in the oven while it was preheating to help make sure the eggs cooked nicely on the bottom, and I used egg substitute to make this a guilt-free dinner. Delish!
1 small or medium eggplant
2 small tomatoes
1/4 cup chopped fresh basil and thyme
2-3 oz crumbled goat cheese
salt & pepper
1 cup egg substitute.
If you prefer, peel the eggplant. Slice the eggplant into rounds, and set on a baking sheet lined with paper towels. Sprinkle both sides with salt and let sit for about 30-60 minutes. Using more paper towels, press our moisture.
Heat grill over medium heat, and spray with nonstick spray or lightly oil the grates. Grill the eggplant slices for about 4 minutes on each side, or until done. While grilling, preheat the oven to 400F, and place two 6″ tapas pans (or a medium skillet) on a baking sheet, and place in the oven while it heats.
Remove the tapas pans on the baking sheet from the oven and spray with olive oil spray. Layer 1-2 slices of eggplant and 2-3 slices of tomato in each pan. Top with a bit of the goat cheese, salt, pepper, and herbs. Repeat. Pour egg substitute over the vegetables, 1/2 cup in each pan. Return to oven and bake for about 20 minutes, until cooked through.