Quiche step aside; this 4-ingredient recipe for baked eggplant frittata with red onion, peppers & feta is a weeknight lifesaver!
Frittatas are always great for brunch, but they’re also an easy weeknight dinner. I roasted the vegetables for this frittata, making it easy to prepare. The flavor combinations are Mediterranean inspired, and it’s an easy, delicious dish.
Why this recipe works:
- The sweet red onion, mild bell peppers, and salty feta is a tried and true flavor combination.
- The eggplant is a delicious replacement for the potato used in traditional frittatas.
I make frittatas a lot in the summertime. I bake them in the morning before it gets hot outside and re-heat at dinnertime, which also makes them great for busy families on different eating schedules.
Here’s how to make it:
Arrange the vegetables in a single layer on a baking sheet.
Season with salt and pepper and spray with cooking spray.
Roast until tender and golden.
In a medium bowl, whisk together the eggs and season well with salt and pepper.
Add the roasted vegetables to a 10-inch oven safe skillet.
Add the egg.
Crumble the feta over the egg mixture.
Sprinkle with chopped parsley.
Bake until the frittata has puffed and the center is set.
Serve and enjoy!
Tips for the perfect frittata:
- Fully cook the filling choices. A frittata is perfect for using up leftovers, but if you’re starting from scratch, it’s best to fully cook anything you’re adding to the egg mixture. This is particularly important for anything that might release moisture into the eggs like squash, tomatoes or mushrooms as they can water down your eggs.
- Season well. Be sure to season your eggs with salt and pepper before scrambling and adding them to the pan. A surface seasoning won’t penetrate the rest of the frittata. Be sure to season what you’re adding to the egg mixture separately and adjust for already-salty ingredients, like cured meats.
- Use the right pan. I like an oven-safe nonstick pan, but you can also use a well-seasoned cast-iron pan. Use a 10-inch pan for a 12-egg frittata. You can scale down a recipe by using a smaller pan or the frittata will be thin. If you’re limited in pan sizes, just keep in mind that a thinner frittata cooks quicker so cooking time will be less and you should keep an eye on it.
- Don’t overbake. A perfect frittata should have a soft texture. An over-baked frittata will end up dry and rubbery. Only cook until it just loses its jiggle.
- Add dairy. I like my frittata without the cream, but if you prefer the traditional custard like frittata, use full-fat heavy cream, half-and-half or whole milk. Low-fat, or two percent and skim milk are too watery.
- How do I store a frittata? Leftovers frittatas will keep well for a few days in the refrigerator.
- How do you serve leftover frittata? You can serve leftovers cold, at room temperature, or warm slices in the microwave.
- Can I freeze a frittata? I don’t recommend freezing leftover frittatas. They turn watery and slightly rubbery when re-heated.
- How do I prepare a frittata in advance? You can whisk the eggs and; cook the vegetables in advance. Mix, cover, and refrigerate the mixture until you’re ready to bake (it will keep for up to two days). Grease the pan and bake as directed.
Watch the video showing how to make this recipe at the top of the post on PC and on mobile, under the recipe card.
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Baked Eggplant Frittata with Red Onion, Peppers & Feta
- 2 small eggplants cubed
- 1 medium red onion chopped into bite sized pieces
- 2 bell peppers chopped into bite sized pieces
- Cooking spray
- 12 large eggs
- Salt and pepper to taste
- A good handful fresh parsley chopped
- Preheat oven to 400 degrees. Arrange the vegetables in a single layer on a baking sheet, season with salt and pepper and spray with cooking spray. Roast until tender and browned, about 30 minutes. Remove from oven and set aside to cool.
- Meanwhile, in a medium bowl, whisk together the eggs and season well with salt and pepper.
In a 10-inch oven safe skillet, add the roasted vegetables, egg mixture and top with the feta cheese. Sprinkle with parsley and bake for 25-35 minutes, until the frittata has puffed and the center is set. Allow to cool for 10 minutes before slicing in to wedges. Serve warm.