There’s something about a breakfast that feels both elegant and rustic, and this Easy Healthy Ratatouille Frittata does just that. Imagine a sunny morning where the kitchen fills with the aroma of fresh veggies and herbs mingling in a sizzling pan—it’s like a warm hug to start your day. And trust me, with the way the seasons have been a bit unpredictable lately (did anyone else notice the weirdly warm October?), there’s nothing more comforting than having a go-to recipe that brings a sense of balance and nourishment to your mornings.
Steps
- Preheat your oven to 400°F. Dice the eggplant and zucchini into 1-inch cubes, slice the onion into 1/2-inch strips, and keep the grape tomatoes whole. Arrange these on a large baking sheet.
- Season the vegetables with dried basil, oregano, crushed red pepper, salt, and pepper. Drizzle 2 tablespoons of olive oil over them and toss to ensure an even coating.
- Roast the vegetables in the oven for about 50 minutes, stirring every 20 minutes. They should become soft and slightly browned, with the tomatoes bursting.
- While the vegetables cook, whisk together six eggs with 1/4 cup of milk and a pinch of salt and pepper. Set this mixture aside.
- As the vegetables finish roasting, heat a tablespoon of olive oil in a large oven-safe skillet over medium heat. Sauté minced garlic for 1-2 minutes until fragrant, ensuring the oil is spread up the sides of the skillet.
- Add the roasted vegetables to the skillet, stirring them with the garlic. Pour the egg mixture over the vegetables and sprinkle with Parmesan cheese.
- Transfer the skillet to the oven and bake for about 30 minutes. The frittata should puff slightly and turn golden brown around the edges.
- Once done, let the frittata rest for 5 minutes. Slice it into eight portions and serve hot.
Ingredients
- 1 eggplant, diced into 1-inch pieces
- 1 zucchini, diced into 1-inch pieces
- 1 yellow onion, sliced into 1/2-inch strips
- 1 pint grape tomatoes, whole
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 pinch crushed red pepper
- Salt and pepper to taste
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 6 large eggs
- 1/4 cup milk
- 1 ounce Parmesan cheese, shredded
Nutritional Values
Calories: 1292.08 kcal | Carbohydrates: 83.28 g | Protein: 60.4 g | Fat: 84.48 g | Sodium: 1577.84 mg | Fiber: 28.64 g
FAQ
- Can I make this Ratatouille Frittata if I don’t have Parmesan cheese?
- Absolutely! You can replace Parmesan with other cheeses like mozzarella or feta, or you can choose to leave the cheese out entirely if you prefer.
- Is this frittata suitable for a low-carb diet?
- Yes, this Ratatouille Frittata is a great option for those following a low-carb diet, as it is packed with vegetables and does not include high-carb ingredients.
- Can I prepare the vegetables in advance for this recipe?
- Definitely. You can roast the vegetables ahead of time and store them in the refrigerator until you’re ready to assemble and bake the frittata.
- What can I serve with this Ratatouille Frittata?
- This frittata pairs well with a slice of crusty bread, a bowl of hot soup, or a simple side salad, making it a versatile dish for brunch or lunch.
- Can I add other vegetables to the frittata?
- Yes, you can customize this recipe by adding other vegetables such as bell peppers, as long as they fit in your skillet. Just ensure that all vegetables are pre-cooked to avoid excess moisture.
Tips
- Roast the vegetables instead of stewing them to achieve a drier texture suitable for a frittata, while still preserving a rich and complex flavor.
- Ensure the skillet is well-oiled, including the sides, to prevent the eggs from sticking and to allow easy removal of the frittata from the pan.
- Experiment with different cheeses such as mozzarella or feta, or omit cheese completely if dietary restrictions require.
- Adjust baking time according to your cookware and pre-oven temperature, as these factors can influence the final cooking time and texture.
Equipment
- Large Baking Sheet
- Oven-Safe Skillet (e.g., 10″ Lodge Cast Iron Skillet)
- Whisk
