A delightful twist on a traditional Egyptian dish, this eggplant frittata combines tender eggplant, aromatic spices, and a fluffy egg base for a satisfying meal.
Prepare the eggplant by peeling and cutting it into small cubes.
Cut the eggplant into uniform pieces to ensure even cooking.
In a skillet, sauté the eggplant and onion with a pinch of salt until tender.
Cook over medium heat to avoid burning the vegetables.
Add the ground beef and garlic to the skillet, cooking until the meat is browned.
Break the meat into small pieces for even cooking.
In a mixing bowl, whisk together the eggs, parsley, cumin, and black pepper.
Whisk thoroughly to incorporate air for a fluffy texture.
Pour the egg mixture over the meat and vegetables in the skillet. Cook on medium heat, lifting the edges to allow uncooked egg to flow underneath.
Cover the skillet with a lid to help the eggs set evenly.
Place the skillet under the broiler for 2-3 minutes until the top is golden and set.
Keep an eye on the broiler to prevent over-browning.
Serve the frittata warm, garnished with additional parsley if desired.
Let the frittata cool slightly before slicing for cleaner cuts.
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