Baby Eggplant Olive And Herb Cheese Frittata

Great for appetizer or brunch. The boursin cheese adds so much flavor.

Heat olive oil in a medium nonstick skillet over medium heat.

Add eggplant halves , cut side down , spacing evenly.

Cover and cook until tender , about 10 minutes.

Whisk eggs , olives , basil , and salt in bowl.

Sprinkle with pepper.

Coarsely crumble half of cheese into eggs and stir to blend.

Pour over eggplants , rearranging evenly in pan.

Cook uncovered over medium heat until sides set and bottom begins to brown , loosening sides with spatula , about 5 minutes.

Sprinkle with remaining cheese.

Cover , cook until set , about 7 minutes.

olive oil, baby eggplants, eggs, green olives, fresh basil, salt, boursin cheese