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Baby Eggplant, Olive, and Herb-Cheese Frittata
- 2 tablespoons olive oil
- 5 baby (plum-size) purple eggplants, stemmed, split lengthwise
- 4 large eggs
- 3 tablespoons coarsely chopped pitted brine-packed green olives
- 2 tablespoons chopped fresh basil
- 1/4 teaspoon salt
- 1 5.2-ounce package Boursin cheese with herbs and garlic, divided
Directions:View on Bon Appetit
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