Savory Eggplant and Mushroom Frittata

This Eggplant and Mushroom Frittata is a delicious and hearty dish made with diced eggplant, sliced white button mushrooms, and a fluffy mixture of eggs and Parmesan cheese. The addition of milk and garlic powder enhances the flavor, while olive oil adds richness. It's perfect for a brunch or a light dinner, garnished with fresh parsley.

Ingredients:

• 1 medium eggplant, diced
• 200g white button mushrooms, sliced
• 6 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup milk
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced eggplant and sauté for about 5 minutes until it starts to soften.
3. Add the sliced mushrooms to the skillet and continue to sauté for another 5-7 minutes, until both vegetables are tender and the mushrooms have released their moisture. Stir in the garlic powder, salt, and pepper.
4. In a mixing bowl, whisk together the eggs, milk, and grated Parmesan cheese until well combined. Season with additional salt and pepper if desired.
5. Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir to evenly distribute the vegetables.
6. Cook on the stovetop for about 2-3 minutes, just until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the egg is fully set and the top is lightly golden.
8. Remove from the oven and allow to cool slightly. Garnish with fresh parsley before slicing into wedges and serving.

Summary:

• Calories: 796kcal
• Fat: 49g
• Protein: 63g
• Carbs: 30g
• Potassium: 3050mg
• Magnesium: 80mg