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Publix Aprons Recipes

Eggplant Olive Frittata With Dried Fruit Salad

Total Time - 30 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare frittata - 15 minutes
  • While frittata cooks, prepare salad; serve - 15 minutes

Eggplant Olive Frittata With Dried Fruit Salad

Eggplant Olive Frittata


1 small eggplant
1/4 cup pitted kalamata olives
1/4 cup fresh basil (thinly sliced)
2 tablespoons extra-virgin olive oil
2 tablespoons light herb/garlic spreadable cheese, divided
6 large eggs (or 1 1/2 cups egg substitute)


  • Slice eggplant thinly.
  • Chop olives coarsely.
  • Stack basil leaves; roll tightly, then slice thinly.
  1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan and then add eggplant; cook and stir 4–5 minutes or until eggplant softens.
  2. Combine olives, basil, and 1 tablespoon cheese; whisk in eggs. Pour egg mixture over eggplant; cook 1 minute, without stirring. Cook 1–2 more minutes, tilting pan slightly and using spatula to loosen sides and allow uncooked eggs to reach bottom of pan, or until sides begin to set.
  3. Add 1 tablespoon cheese over egg mixture; reduce heat to medium-low and cover. Cook 5–7 minutes or until frittata is set. Cut frittata into wedges and serve.

CALORIES (per 1/4 recipe) 230kcal; FAT 17g; CHOL 320mg; SODIUM 250mg; CARB 7g; FIBER 2g; PROTEIN 11g; VIT A 15%; VIT C 2%; CALC 6%; IRON 6%

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Dried Fruit Salad

1/2 cup chopped pecans
1 bag spring mix salad blend (5–7 oz)
1/2 cup dried apples and cranberries
1/2 cup dried strawberries
1/3 cup poppy seed dressing

  1. Toast pecans in small saucepan on low; cook and stir 5–7 minutes or until warm and fragrant.
  2. Place all ingredients in salad bowl; toss and serve.

CALORIES (per 1/4 recipe) 260kcal; FAT 16g; CHOL 0mg; SODIUM 190mg; CARB 23g; FIBER 3g; PROTEIN 2g; VIT A 35%; VIT C 10%; CALC 4%; IRON 6%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.


Add to your grocery list 2 tbsp light herb/garlic spreadable cheese

Dry Grocery
Add to your grocery list 1/2 cup chopped pecans
Add to your grocery list 1/4 cup pitted kalamata olives

Add to your grocery list 1/2 cup dried apples and cranberries
Add to your grocery list 1/2 cup dried strawberries
Add to your grocery list 1 small eggplant
Add to your grocery list 1-oz bag fresh basil
Add to your grocery list 1/3 cup poppy seed dressing
Add to your grocery list 1 (5-oz) bag spring mix salad blend

From Your Pantry
Add to your grocery list 6 large eggs (or 1 1/2 cups egg substitute)
Add to your grocery list 2 tbsp extra-virgin olive oil

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Utensils & Cookware

  • large sauté pan with lid
  • small saucepan
  • medium bowl, salad bowl
  • whisk, turning spatula
  • tongs, cooking spoons
  • knife and cutting board
  • measuring utensils
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Aprons Advice

  • Complete your meal with lemonade, crusty bread, and pound cake for dessert.
  • Sliced squash and zucchini can be used instead of eggplant in the frittata.
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Recipe Version eggs0011