Mediterranean Frittata

Difficulty: Moderate
Time: 20 minutes
Serves: 4

  • 2 tbsp olive oil
  • 1 Adagio® Baby Eggplant, chopped
  • 1 Maestro® Bell Pepper, seeded and chopped
  • 1 cup Concerto® Grape Tomatoes, halved
  • 6 large eggs
  • 2 tbsp fresh basil, finely chopped
  • ½ tsp kosher salt
  • 1 Boursin cheese package, crumbled

The best way to start your day, our Concerto® Grape Tomato, Maestro® Sweet Bell Pepper and Adagio® Baby Eggplant Frittata is a delicious meal to serve at your next brunch!


  1. Heat olive oil in a non-stick skillet over medium heat. Add eggplant and cook for 5 minutes. Add pepper, tomatoes and salt. Cook for 2 minutes. Meanwhile, whisk eggs and basil together.
  2. Preheat oven broiler. Coarsely crumble half of cheese into eggs and stir to blend. Pour egg mixture over eggplant mixture.
  3. Cook uncovered until sides and bottom begin to set.
  4. Sprinkle with remaining cheese and place under broiler until frittata is cooked and cheese is melted (approx. 4 minutes). Serve.
  5. Will keep in fridge up to 3 days. To reheat preheat oven to 350 degrees. Cover with aluminum foil and bake for 20-24 minutes until steamy and hot.