Baby caponata frittata recipe

  • Serves 2
  • 10 mins to prepare 13 mins to cook
  • 428 calories / serving
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Heat the oil in a small 20cm/8inch (rim diameter) frying pan and cook the thinly sliced red onion and aubergine over a medium to moderate heat for 5-6 minutes until golden and soft. Add the thinly sliced celery and cook for a further 1 minute then add the capers and toss well to distribute evenly round the pan.

Beat the eggs well together with a balloon whisk, then add the tomato paste and plenty of freshly ground black pepper and a little salt and whisk together well to blend. Pour the eggs over the vegetables in the pan and then cook over a gentle heat for 2-3 minutes then transfer to a preheated grill and cook for a further 2-3 minutes until golden and set.

Scatter with toasted flaked almonds and serve with a simple dressed rocket salad if liked. 

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  • Ingredients

  • 3tbsp extra virgin olive oil
  • 1 small red onion, peeled and thinly sliced
  • For the aubergine slices

  • 580g aubergine
  • 1 stick celery, trimmed and thinly sliced
  • 1tbsp drained capers
  • 4 free range eggs
  • 1tbsp tomato paste
  • 1tbsp toasted flaked almonds
  • Energy 1775kj 428kcal 21%
  • Fat 33g 47%
  • Saturates 6g 30%
  • Sugars 9g 10%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 10.8g Protein 17.5g Fibre 8.9g


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