Eggplant and Tomato Torta
Eggplant and tomato torta is made from the freshest ingredients and served up frittata style! Delicious for breakfast or any meal of the day.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon oil
- 1 large eggplant
- 1 small onion, sliced thinly
- 1 large tomato, chopped
- 6 eggs, beaten
- salt and pepper to taste
Instructions
- 1
With a knife or fork, prick eggplant and lay directly on the gas stovetop over a high flame. Roast, rotating occasionally with tongs until slightly softened and skin is evenly charred.
- 2
Cool to touch and peel skin. Gently rinse under cold, running water to rid of stray skin and coarsely chop the flesh.
- 3
In a pan over medium heat, heat oil. Add onions and tomatoes and cook until softened. Remove from pan and allow to cool.
- 4
In a bowl, beat eggs. Add roasted eggplant and sauteed onions and tomatoes. Season with salt and pepper to taste and stir to combine.
- 5
Grease sides and bottom of an 8-inch cast-iron or an ovenproof skillet with nonstick cooking spray. Over medium heat, add egg mixture to skillet and gently pat-down
- 6
Cook for about 2 to 3 minutes or until eggs begin to set.
- 7
Remove from the stove and transfer to a 375 F oven. Continue to cook for about 10 minutes or until eggs are set and lightly browned.
- 8
Transfer onto a serving plate and cut into wedges.