Eggplant and tomato torta filled with fresh veggies and is delicious for any meal of the day!
One of my favorite ways to enjoy eggplants is tortang talong and love to pair it with grilled liempo or fried daing na bangus. But although this classic Filipino vegetable dish is pretty straightforward to prepare, I find turning the omelet a bit cumbersome.
If I am not extra careful maneuvering it from one side to the other and onto the plate, I end up with a royal mess!
So, eggplant and tomato frittata to the rescue! It has the delicious flavors you love in our classic torta, but no mad flipping skills involved.
Not only is it non-fuss, but also delicious! Pair it with sinangag for filling breakfast or sandwich in pandesal loaves for a meatless midday snack. The combination of smoky eggplant, juicy tomatoes, and fluffy eggs is sure to hit the spot!
Tips on How to make Eggplant and Tomato Torta
The recipe uses an 8″ skillet. If using a larger pan than directed, adjust cook time in the oven to account for the resulting thinness.
Cook the vegetables and drain well as their extra moisture could water down the omelet.
You can finish the frittata in the oven or completely cook on the stove by simply covering pan and lowering heat to keep the bottom from burning.
If you don’t have a cast-iron skillet, an oven-proof nonstick pan or baking dish will do.
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