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Eggplant Olive Frittata With Dried Fruit Salad
Recipes
Eggplant Olive Frittata With Dried Fruit Salad
4 servings
30 minutes total (Active 30 minutes)
  • Prepare frittata - 15 minutes
  • While frittata cooks, prepare salad; serve - 15 minutes
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    Eggplant Olive Frittata

    Ingredients

    • 1 small eggplant
    • ¼ cup pitted kalamata olives
    • ¼ cup fresh basil (thinly sliced)
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons light herb/garlic spreadable cheese, divided
    • 6 large eggs (or 1 ½ cups egg substitute)

    Prep

    • Slice eggplant thinly.
    • Chop olives coarsely.
    • Stack basil leaves; roll tightly, then slice thinly.

    Steps

    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.

    Dried Fruit Salad

    Ingredients

    • ½ cup chopped pecans
    • 1 bag spring mix salad blend (5-7 oz)
    • ½ cup dried apples and cranberries
    • ½ cup dried strawberries
    • ⅓ cup poppy seed dressing

    Steps

    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.

    Serving Suggestions

  • 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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    Eggplant Olive Frittata

    Amount per ¼ recipe serving: Calories 230, Total Fat 17g, Chol 320mg, Sodium 250mg, Total Carb 7g, Fiber 2g, Calc 6%, Vitamin A 15%, Vitamin C 2%, Iron 6%

    Dried Fruit Salad

    Amount per ¼ recipe serving: Calories 260, Total Fat 16g, Chol 0mg, Sodium 190mg, Total Carb 23g, Fiber 3g, Calc 4%, Vitamin A 35%, Vitamin C 10%, Iron 6%