ROASTED PEPPER AND EGGPLANT FRITTATA

Make sure to use an ovenproof skillet because the frittata goes directly from the stovetop to the oven.

Ingredients:

10 eggs1/2 cup milk, rice milk or soy milk

1/2 teaspoon salt1/4 teaspoon pepper3 tablespoons olive oil, divided

2 cups finely chopped peeled eggplant1 (12- to 13-oz.) jar roasted red bell

peppers drained, chopped

1/4 cup shredded Feta cheese

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

2. Heat 2 tablespoons of the oil in large ovenproof skillet 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, medium to low heat 12 to 15 minutes. Read More>>

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