Tempeh and Eggplant Frittata for 4

Tempeh and Eggplant Frittata for 4
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What Started it all:
Tempeh, Eggplant, black pepper, skillet

This recipe is a creative twist on the classic Italian frittata. By using tempeh instead of traditional meat, we add a nutty flavor and a boost of protein to this delicious breakfast or brunch dish.


  • 1 package of tempeh, crumbled
  • 2 medium eggplants, sliced into 1/2-inch thick rounds
  • 1/2 teaspoon black pepper
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 2 tablespoons olive oil
  • Salt, to taste
  • 6 large eggs
  • 1 cup grated Parmesan cheese
  • Fresh parsley, chopped (optional)


  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the eggplant slices and cook until golden brown, about 3-4 minutes per side. Repeat with the remaining eggplant slices.
  3. In a large bowl, whisk together the eggs, salt, and black pepper.
  4. In the same skillet used for the eggplant, add the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
  5. Add the minced garlic and cook for an additional minute.
  6. Add the crumbled tempeh to the skillet and cook, breaking it up with a spoon, until it's lightly browned and crispy, about 5 minutes.
  7. Pour the whisked eggs over the tempeh mixture in the skillet. Cook until the eggs start to set, about 2-3 minutes.
  8. Sprinkle the grated Parmesan cheese over the eggs.
  9. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the cheese is melted and golden brown.
  10. Remove from the oven and let it cool for a few minutes. Slice and serve hot, garnished with chopped fresh parsley if desired.

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