Caponata Frittata with Grilled Panettone
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 2 tablespoons butter softened
- 2 cloves garlic chopped
- 1 small onion thinly sliced
- 6 large eggs
- salt and freshly ground pepper
- honey for drizzling
- 3 tablespoons extra-virgin olive oil (evoo)
- 1 small eggplant (about 1/4 pound) quartered and sliced 1/4-inch thick (i leave on half the skin; i like the color and texture it gives the dish)
- 2 small plum tomatoes seeded and chopped
- 3 tablespoons chopped green or black olives or a combination
- 1 roasted red pepper sliced
- 1 fresh chile or italian hot cherry pepper chopped
- flat-leaf parsley chopped (a generous handful)
- a few leaves fresh basil torn (optional)
- 1/2 cup freshly grated parmigiano-reggiano cheese (2 gener
- 2 thick slices panettone halved
- Carbohydrate 15.6023625 g
- Cholesterol 1299.503125 mg
- Fat 62.00798125 g
- Fiber 3.33950001001358 g
- Protein 40.04624375 g
- Saturated Fat 19.44827 g
- Serving Size 1 1 Serving (561g)
- Sodium 7488.205 mg
- Sugar 12.2628624899864 g
- Trans Fat 6.54664625 g
- Calories 771 calories
Preheat the oven to 400 degrees . In a small, ovenproof nonstick skillet, heat the EVOO, 3 turns of the pan, over medium heat. Add the eggplant, onion and garlic, season with salt and pepper and cook until the eggplant softens, 7 minutes. Add the tomatoes, olives, roasted pepper and chile; toss to heat through. Sprinkle the parsley and basil, if using, on top. In a small bowl, beat the eggs with salt and pepper. Pour the eggs over the vegetables and cook until firm around the edges. Top the frittata with the cheese and bake in the oven until golden and puffy, 10 minutes. Spread the butter on both sides of the panettone. Heat a griddle pan or second skillet over medium heat. Toast the bread, turning once, until dark golden on both sides. Drizzle the honey on top. Cut the frittata in quarters. Serve 2 pieces each of the frittata and toast.
