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Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 3 plum tomatoes (about 1/2 pound) Extra-virgin olive oil Salt and freshly ground pepper 1 sprig fresh thyme Pinch of sugar 5 baby or Japanese eggplants (about 12 ounces total) 1 medium onion, peeled and chopped 2 cloves garlic, peeled and finely chopped 1 6-inch zucchini, sliced on an angle 3/8 inch thick 4 large eggs 2 tablespoons milk or half-and-half 6 whole basil leaves, plus more for garnish 3 ounces goat cheese 10 oil-cured black olives, pitted and halved

Cook’s Notes The frittata can be cooked completely on top of the stove. Cover with a lid or foil and cook on low heat until set, about 25 minutes. Cook’s Notes The tomatoes require 12 hours’ drying time in the oven; they can be prepared several days in advance and stored in the refrigerator.

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 3 plum tomatoes (about 1/2 pound) Extra-virgin olive oil Salt and freshly ground pepper 1 sprig fresh thyme Pinch of sugar 5 baby or Japanese eggplants (about 12 ounces total) 1 medium onion, peeled and chopped 2 cloves garlic, peeled and finely chopped 1 6-inch zucchini, sliced on an angle 3/8 inch thick 4 large eggs 2 tablespoons milk or half-and-half 6 whole basil leaves, plus more for garnish 3 ounces goat cheese 10 oil-cured black olives, pitted and halved

Directions

Heat oven to 250 degrees. Cut tomatoes in half lengthwise and arrange cut side up on a parchment-lined baking sheet. Brush with olive oil and sprinkle liberally with salt, pepper, and thyme; sprinkle with sugar. Place in oven. If you have a gas oven with a pilot light, turn off heat after 2 hours and leave tomatoes in overnight. If you have an electric oven, bake for 2 hours, then turn to “warm” setting and leave tomatoes in overnight.

Cut eggplants in half lengthwise and trim tops. Salt liberally and place on a rack cut side down; let sit for 30 minutes. Rinse and pat dry.

In a 10-inch nonstick pan with an ovenproof handle, heat 1 tablespoon olive oil over medium heat and add onion and garlic. Cook until onion is soft, translucent, and golden brown, about 5 minutes. Remove from pan and set aside. Turn up heat to medium high. Add 2 teaspoons olive oil and sear eggplant, cut side down, until brown, about 5 minutes. Turn and cook until very tender, another 5 to 10 minutes. Remove eggplant and set aside.

Add 2 teaspoons olive oil and cook zucchini slices until brown on both sides, about 5 minutes. Season with salt and pepper. Cut in half diagonally and set aside.

Return all but 2 tablespoons of the onion-garlic mixture to pan. Layer eggplant and zucchini on top of onions. Arrange tomatoes over eggplant and zucchini. Season well with salt and pepper.

In a small bowl, whisk together eggs andmilk or half-and-half; season with salt and pepper. Tear basil leaves into pieces and add to egg mixture. Pour mixture over vegetables. Crumble goat cheese into large pieces and scatter over frittata along with olives.

Heat oven to 350 degrees. Cook frittata on stove over low heat until set around the edges, about 10 minutes. Transfer to oven and bake until top is set, about 5 to 10 minutes. Garnish with reserved onion and garlic. Remove from pan and cut into wedges.

Cook’s Notes The frittata can be cooked completely on top of the stove. Cover with a lid or foil and cook on low heat until set, about 25 minutes.

Cook’s Notes The tomatoes require 12 hours’ drying time in the oven; they can be prepared several days in advance and stored in the refrigerator.

Cook’s Notes

The frittata can be cooked completely on top of the stove. Cover with a lid or foil and cook on low heat until set, about 25 minutes.

The tomatoes require 12 hours’ drying time in the oven; they can be prepared several days in advance and stored in the refrigerator.

Reviews

 Add Rating & Review

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All Reviews for Provencal Vegetable Frittata

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Provencal Vegetable Frittata

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest