Make Eggplant and Pistachio Frittata
Eggplant and Pistachio Frittata
Ingredients:
-1 large eggplant, cut into 1/2-inch cubes
-3 large eggs
-1 large tomato, diced
-1/2 bell pepper, diced
-1/2 cup shelled pistachios, chopped
-Salt to taste
Instructions:
1. Preheat oven to 375°F.
2. Heat a large skillet over medium heat. Add the eggplant cubes and cook, stirring occasionally, until lightly browned and tender, about 8 minutes.
3. In a medium bowl, whisk together the eggs, tomato, bell pepper, pistachios, and salt.
4. Add the egg mixture to the skillet with the eggplant and stir to combine.
5. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the frittata is set and lightly golden.
6. Serve warm. Enjoy!