Oven-baked frittata with eggplants and cherry tomatoes, a very simple main dish that can be enjoyed hot or cold, perfect for a summer dinner or as an appetizer on special occasions. And well, I really love oven-baked frittatas. Perhaps I’ve never told you, but I don’t like pan-cooked ones at all. That’s why you will find more oven-baked frittatas than pan-cooked ones on this blog. Of course, nothing stops you from making them this way.
Versatile, quick, and can even be prepared in advance, they solve dinner with very few ingredients in just a few minutes. For today’s recipe, I used eggplants, one of my favorite summer vegetables, and cherry tomatoes, but you can use any summer vegetables you prefer.
Even today, I think I’ve run out of words and ideas for this little introduction. So I have nothing left but to invite you all into the kitchen with me, because the oven-baked frittata with eggplants and cherry tomatoes will be ready in a click!
If you are interested in other frittata recipes, also read:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 369.22 (Kcal)
- Carbohydrates 8.24 (g) of which sugars 7.31 (g)
- Proteins 24.08 (g)
- Fat 27.32 (g) of which saturated 5.51 (g)of which unsaturated 4.48 (g)
- Fibers 2.48 (g)
- Sodium 926.62 (mg)
Indicative values for a portion of 137 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 eggs
- 1/4 cup grated Parmesan
- 6 oz scamorza cheese
- 1 eggplant
- 1 1/2 cups cherry tomatoes
- 1 red spring onion
- 2 tbsps extra virgin olive oil
- basil (fresh as needed)
- salt (as needed)
- pepper (as needed)
Tools
- Baking Pan 9.5 inches
- Bowl
- Cutting Board
- Knife
- Pan non-stick
- Parchment Paper
Steps
First, wash the vegetables. Then remove the stem from the eggplant and cut it into slices, then into strips, and finally into cubes. Then cut the cherry tomatoes in half and chop the spring onion after cleaning it.
Heat a non-stick pan with the oil and sauté the chopped spring onion for a few moments over low heat. Then add the cherry tomatoes, coarsely torn basil leaves, and let cook for a couple of minutes. Then add the eggplant cubes, season with salt, and cook covered for 8/10 minutes over low heat, stirring occasionally, until the vegetables are tender and cooked. Then turn off the heat and let cool.
Now break the eggs into a bowl and add the grated cheese. Separately, cut the scamorza into cubes and add it to the egg and cheese mixture, stirring again to incorporate the scamorza.
Now add the vegetables, which will have cooled by now, and mix. Line a 9.5-inch baking dish with parchment paper and pour the egg and vegetable mixture into it. Level the surface well and bake in a preheated oven at 350°F with a static function for 30 minutes, then with a fan function for another 5 minutes, or until the surface is golden.
Once cooked, remove from the oven and let cool, or enjoy it hot and gooey.
Storage and Tips for Oven-Baked Frittata with Eggplants and Cherry Tomatoes
The oven-baked frittata with eggplants and cherry tomatoes can be stored in the refrigerator for 1 or 2 days in a container with a lid.
This content also contains one or more affiliate links, on which I may earn a small commission at no additional cost to you.
FAQs for Oven-Baked Frittata with Eggplants and Cherry Tomatoes
Can I cook the frittata in a pan?
Yes, of course, you can also cook it in a sufficiently large non-stick pan. In this case, I recommend covering it with a lid to ensure even cooking.
