Eggplant and Tomato Frittata with Basil

A savory frittata with eggplant, tomatoes, and fresh basil, offering a delightful vegetarian keto dinner option.

Ingredients:

• 4 large eggs
• 150g eggplant, diced
• 100g cherry tomatoes, halved
• Fresh basil leaves
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven broiler.
2. In an oven-safe pan, heat olive oil over medium heat.
3. Add diced eggplant and sauté until softened.
4. Beat the eggs and season with salt and pepper.
5. Pour the beaten eggs over the eggplant.
6. Add cherry tomatoes and fresh basil leaves.
7. Cook on the stovetop until the edges set, then transfer to the broiler to finish cooking the top.
8. Slice and serve.

Nutritional Information (Approximate):

• Calories: 500
• Protein: 25g
• Fat: 40g
• Carbohydrates: 10g
• Fiber: 5g