Guess who made delicious roasted aubergine and garlic frittata for Sunday breakfast with some tasty tea…
To be honest, I did not cook all of this just now. The roast is leftover from Thursday’s dinner reserved specifically for this purpose.
Ingredients/recipe of sorts: roughly one cup roast veg, three whole eggs, two or three tablespoons water. Oven at 350F, 5 minutes in bottom rack, 5 minutes top rack under broiler, 5 minutes bottom rack back at 350F until or until center is almost set, since it will continue cooking through while it cools.