Eggplant-and-Olive Frittata

Ingredients

• 6 oz baby spinach fresh
• 0.5 cup olives black sliced
• 10 oz canned tomatoes diced green drained canned
• 1 cup eggplant peeled chopped
• 12 large eggs beaten
• 0.5 cup garlic-and-herb feta cheese crumbled
• 1  garlic clove minced
• 2 tablespoons olive oil 
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 

Equipment

• frying pan
• oven
• spatula

Directions

1. Preheat oven to 35
2. Heat oil in a 10-inch (2-inch-deep) ovenproof nonstick skillet over medium-high heat. Saut eggplant in hot oil 5 minutes or until tender.
3. Add garlic, and saut 1 minute. Stir in spinach, and cook, stirring constantly, 1 minute or just until spinach begins to wilt.
4. Add tomatoes and green chiles, olives, salt, and pepper, and cook, stirring frequently, 2 to 3 minutes or until spinach is wilted.
5. Add eggs, and sprinkle with cheese. Cook 3 to 5 minutes, gently lifting edges of frittata with a spatula and tilting pan so uncooked portion flows underneath.
6. Bake at 350 for 12 to 15 minutes or until set and lightly browned.
7. Remove from oven, and let stand 5 minutes. Slide frittata onto a large platter, and cut into 8 wedges.
8. *1 (32-oz.) carton egg substitute may be substituted. Increase bake time to 16 to 18 minutes or until set.
9. **Plain feta cheese may be substituted.
10. Note: We tested with Ro-Tel Mild Diced Tomatoes and Green Chilies.