This is my garlicky, rosemary, shroomy delicious frying pan frittata. I made it for breakfast today and felt like sharing. A disclaimer, however: This recipe makes probably four servings and my wife and I couldn’t really stop eating it. You’ve been warned. Here’s a photo of it:
So, yeah. Onto the recipe!
3 whole eggs
1 cup egg whites
5 or 6 slices of eggplant (enough to covered the pan), peeled (the E!)
1 cup mushrooms, slices (the M!)
1 tbsp. fresh rosemary
1 clove garlic, chopped
2 tbsp. olive oil
salt and pepper, to taste
Start by beating the eggs and egg whites in a bowl. I like to add a squirt of water to make them fluffier. Heat half the olive oil in a 10 to 12 inch non-stick frying pan on medium heat. Add the garlic and let it cook for a few seconds until the aroma is strong (don’t let it brown). Add the mushrooms, and sauté them until soft (about 3 minutes). Once cooked, remove the mushrooms and garlic from the pan, and add the eggplant. Cook the eggplant on both sides until brown. Put the mushrooms back into the pan, along with the rosemary and the rest of the olive oil. Spread the mushrooms around so that they are evenly distributed through the surface area of the pan, and then pour the beaten eggs over everything. Reduce the heat to low, and let it simmer on low for 7 to 10 minutes, covered, until the eggs are done in the middle. You can check doneness by poking the center with a fork.