Gluten-Free Tomato and Eggplant Frittata Ingredients: • 2 tablespoons olive oil • 1 large eggplant, diced • 2 tomatoes, diced • 6 large eggs • 1/4 teaspoon garlic powder • 1/4 teaspoon onion powder • 1/2 teaspoon dried basil • 1/4 teaspoon sea salt • 1/4 teaspoon black pepper • 1/4 cup grated Parmesan cheese Instructions: 1. Preheat oven to 350°F. 2. Heat olive oil in a large ovenproof skillet over medium heat. Add the diced eggplant and tomatoes and cook until softened, about 10 minutes. 3. In a large bowl, whisk together the eggs, garlic powder, onion powder, basil, salt, and pepper. Pour the egg mixture into the skillet and stir to combine with the vegetables. 4. Sprinkle the Parmesan cheese over the top. 5. Bake for 20 minutes, or until the frittata is set and lightly golden brown. 6. Serve warm. Enjoy!