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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']

Heat oil in medium 10-inch nonstick skillet over medium heat. Add eggplant halves, cut side down, spacing evenly. Cover; cook until tender, about 10 minutes.
Whisk eggs, olives, basil, and salt in bowl. Sprinkle with pepper. Coarsely crumble half of cheese into eggs; stir to blend. Pour over eggplants, rearranging evenly in pan. Cook uncovered over medium heat until sides set and bottom begins to brown, loosening sides occasionally with spatula, about 5 minutes. Sprinkle with remaining cheese. Cover; cook until set, about 7 minutes.

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