Tempeh and Eggplant Frittata for 4
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.
Ingredients
- 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)
Instructions
- Preheat the oven to 375°F (190°C).
- 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.
- In a large bowl, whisk together the eggs, salt, and black pepper.
- 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.
- Add the minced garlic and cook for an additional minute.
- 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.
- Pour the whisked eggs over the tempeh mixture in the skillet. Cook until the eggs start to set, about 2-3 minutes.
- Sprinkle the grated Parmesan cheese over the eggs.
- 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.
- Remove from the oven and let it cool for a few minutes. Slice and serve hot, garnished with chopped fresh parsley if desired.
This Tempeh and Eggplant Frittata is a flavorful and nutritious breakfast or brunch option that's perfect for a crowd. The tempeh adds a nutty flavor and a boost of protein, while the eggplant adds a meaty texture. This recipe is sure to become a new favorite!