I am always looking for something a little different to throw into a frittata, I had a potato and Italian eggplant I needed to use so I decided to see how it works. I roasted the potato,eggplant and tomato until the potato and eggplant browned and the tomato caramelized. I really like parsley so I rough chopped some parsley and grated some piave vecchio cheese and the result is a rustic and delicious frittata thats easy to put together. I started it on the stove and finished in the oven, Great for a quick meal with a salad or soup.

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