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Publix Simple Meals

Eggplant Olive Frittata With Dried Fruit Salad

Makes 4 Servings
Total Time:
30 minutes
Active Time:
30 minutes

Cooking Sequence

-- Prepare frittata - 15 minutes

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

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.

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.

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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Eggplant Olive Frittata

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%

Dried Fruit Salad

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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