· 10 free-range eggs
· ½ lemon, juiced
· ½ cup eggplant*, diced
· ½ cup broccoli, chopped
· 1-2 frying peppers, deseeded and diced
· ¼ cup sun-dried tomatoes
· ½ cup gold tomatoes, halved
· ¼ cup ricotta cheese (optional)
· 2 teaspoon salt
· 2 teaspoon pepper
· 1 teaspoon red spicy flakes
· 1 teaspoon fresh oregano for garnish (optional)
Preheat oven to 450 degrees. *Note: Sprinkling salt over chopped eggplant before cooking draws out the vegetable's moisture to reduce spongy texture. In a cast iron skillet, sauté all veggies, except cherry tomatoes, with lemon juice and a drizzle of olive oil for about 5 minutes over medium heat. In a separate bowl, whisk eggs and seasoning. Pour whisked eggs in skillet over veggies on low to medium heat. Allow to heat up for about 3 minutes, or until bottom gets browned Scatter tomatoes over eggs and vegetables. Transfer skillet to oven and cook until firm, about 15-20 minutes. Add small dollops of ricotta cheese to frittata during the last 3-5 minutes of baking, if using. Garnish with oregano or other herb of choice. Slice into wedges, then serve. Enjoy!
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