John Myers
Casserole: Eggplant Frittata with Goat Cheese
The perfect casserole: eggplant frittata with goat cheese recipe with a picture and simple step-by-step instructions.
- 1 Eggplant fresh
- 0,5 Zucchini fresh
- 1 Onion red
- 2 Chilli peppers
- 2 Eggs
- 50 ml Milk
- 150 g Goat cream cheese
- 100 g Grained cream cheese
- Salt
- Crushed red pepper
- Oil
- Peel and chop the eggplant, courgette and onion. Peel or wash the chilli, remove the seeds and membranes and cut very finely.
- Heat the oil in a pan, sauté the aubergine, zucchini, onion and chilli in it. Salt and then transfer to a small baking dish.
- Whisk eggs and milk, stir in goat cheese, then season to taste. Pour this mixture over the vegetables.
- Sprinkle with grainy cream cheese.
- Baked in an oven preheated to 200 ° C for about 20-25 minutes (let it set).
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