{"id":17553,"date":"2014-08-30T23:08:14","date_gmt":"2014-08-30T23:08:14","guid":{"rendered":""},"modified":"2014-08-30T23:08:09","modified_gmt":"2014-08-30T23:08:09","slug":"Marisa-Sung-s-Eggplant-Olive-Frittata","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17553","title":{"rendered":"Marisa Sung’s Eggplant Olive Frittata"},"content":{"rendered":"

Ingredients:<\/strong><\/p>\n

1 small eggplant
\n 1\/4 cup pitted kalamata olives
\n 1\/4 cup fresh basil (thinly sliced)
\n 2 tablespoons extra-virgin olive oil
\n 2 tablespoons light herb\/garlic spreadable cheese, divided
\n 6 large eggs (or 1 1\/2 cups egg substitute) <\/p>\n

Preparation:<\/strong>
\n\u2022Slice eggplant thinly.
\n\u2022Chop olives coarsely.
\n\u2022Stack basil leaves; roll tightly, then slice thinly.<\/p>\n

Steps:<\/strong><\/p>\n

1.Preheat large saut\u00e9 pan on medium-high 2\u20133 minutes. Place oil in pan and then add eggplant; cook and stir 4\u20135 minutes or until eggplant softens.
\n2.Combine olives, basil, and 1 tablespoon cheese; whisk in eggs. Pour egg mixture over eggplant; cook 1 minute, without stirring. Cook 1\u20132 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.
\n3.Add 1 tablespoon cheese over egg mixture; reduce heat to medium-low and cover. Cook 5\u20137 minutes or until frittata is set. Cut frittata into wedges and serve.<\/p>\n

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%<\/em><\/strong><\/p>\n

Oliv ia Newton-John – Magic – Japan ’03<\/em><\/strong><\/p>\n