Spinach and Eggplant Frittata

Breakfast for dinner isn't only about pancakes.  There are plenty of brunch foods that are great for a late-summer dinner.

This was a fantastic idea on a hot day until I realized I like to finish my frittatas under the broiler.  Yes, I could have skipped that step, but it toasts up the cheese and makes sure the middle sets.  By then, I had cracked all the eggs, so it just happened.

The additional sides in this mezze meal that I didn't blog this week were tomato and garlic confit to zing up the frittata and pickled tomatoes (not green, about half ripe) as a way to cut all the oil in the rest of the meal.

Olive oil as needed
1 C diced onion
1 small or Japanese eggplant (8 oz), grated
1 C frozen spinach, thawed and drained
1/2 tsp salt
*1/4 tsp dried tarragon
*1/2 tsp dried cilantro
4 eggs
1/2 C milk
*1/4 C grated or shredded Parmesan cheese

1.  In a 12" skillet, drizzle about 2 Tb olive oil and heat over medium.  Add the diced onion and cook until it starts to soften, about 5 minutes.  That will give you time to grate the eggplant.  I fully intended to do it on the box grater, then realized I was getting out the processor anyway for the dip and put on the shredding disc.  Same amount of time, when you consider washing the extra blade and lid, but easier on my arm.

2.  Add eggplant and spinach to the skillet.  Sprinkle with the salt and tarragon.  Allow to cook, stirring frequently, until the eggplant has wilted and most of the liquid is gone.  Set aside.

3.  In a bowl, whisk together the eggs and milk.  Frittatas traditionally have less milk in them than you would expect.  They also are not beaten very much.  Just get them to evenly mixed.  If they're frothy, the whole thing will rise, collapse, and get rubbery.

4.  Add the slightly cooled vegetable mixture to the eggs and stir to combine.  Wipe out the skillet and drizzle with oil to coat the bottom.  The nonstick on my 12" is shot, so I did it in two batches in the omelette pan.  Preheat over medium-low and get the oven broiler going.

5.  Add mixture to the warm skillet.  Once it starts to set, cover and cook for 10 minutes.  It can still be slightly wet on top, but should not jiggle excessively when shaken.  Remove lid, sprinkle with cheese, and place under the broiler for 5 minutes, to toast the cheese.

6.  Remember to wear oven mitts when you remove the pan from the oven.  Allow to cool in the pan a few minutes, to set the egg, then loosen with a spatula before sliding off onto a board.  Cut into wedges and serve.

Difficulty rating  :)