|The larger of two made with this recipe - second was about 1/3 as thick.|
- 2 Japanese eggplants (small, maybe the size of the peppers)
- 2 banana peppers or similar (NOT hot kinds - test!)
- 1/2 onion
- 2 teaspoons garlic salt
- 1/2 Large tomato
- 15 lemon basil leaves (maybe half that w/sweet basil)
- few pinches of fresh parsley
- 1/2 cup blanched chard
- 8 eggs
- 3 oz Parmesan Reggiano, finely grated
- Olive oil
Preheat oven to 350F.
Chopped everything in Part 1 very, very finely with a hand food chopper. I used to think these took more effort to clean than they're worth, but with babies - love 'em).
Cook Part 1 in a few tablespoons of olive oil in a skillet on medium until onions start to become transparent. Let cool a bit while doing part 2 and 3.
Toss everything from Part 2 it in a blender and blend until no large pieces remain. Add olive oil for additional liquid if needed (I used maybe a tablespoon or so).
Beat eggs with a wire wisk, then mix in grated cheese.
Mix everything from all parts into the eggs, pour directly into greased pie pans and place in oven.
Depending on depth, may cook in 10 to 25 minutes. It's ready when it starts puffing up on top and a knife or fork comes out clean when stuck in the middle.
Take the frittata out, and once again use the hand chopper to cut it into fine pieces for the babies (at least at 9 months old when they only have a few teeth).