My brain is two months ahead of me, and I’m excited to enter summer. I will make some summer vegetable recipes instead of putting them off. I can’t stand waiting for any longer. I need summer freshness. We are fortunate to live in a time when we can enjoy fresh produce throughout the year. Therefore, while this Ratatouille Frittata might be less expensive and perhaps more delicious in August or July when the vegetables are in season, it’s an absolute lifesaver towards the end of winter when the spring is trying to come through and you’re exhausted.
RATATOUILLE + FRITTATA = LOVE
I enjoy the rich and complex flavor of the ratatouille and have wanted to mix them into frittata for some time. I had to alter things differently to tie these two dishes into one, and I’d consider this to be more of the Ratatouille recipe, which is a ratatouille-inspired frittata. Ratatouille is typically a stew of vegetables simmered in a pan until they’re soft, rich, and delicious. However, all that moisture is at the end of frittatas. Therefore, I baked my veggies in the oven, resulting in a drier product yet still having an intense and sweet flavor. Then, I transferred them into the skillet to be cooked like the traditional frittata. I also sprinkled a touch of Parmesan on top since I am a massive fan of Parm. However, you could replace it with another cheese (mozz or feta would be great) or take it out if it’s unsuitable for your diet.
INGREDIENTS
One eggplant ($1.29)
One zucchini ($0.69)
One yellow onion ($0.45)
1 pint grape tomatoes ($1.99)
1/2 tsp dried, chopped basil ($0.05)
1/2 teaspoon dried oregano ($0.05)
1 cup crushed red pepper ($0.02)
One pinch of salt as well as pepper ($0.05)
3 Tbsp olive oil divided ($0.39)
Two cloves of garlic, chopped ($0.16)
Six large eggs ($1.62)
1/4 cup of milk ($0.09)
1 oz. Parmesan ($0.47)
INSTRUCTIONS
The oven should be preheated to about 400oF. Slice the zucchini and eggplant into 1-inch chunks. Cut the onion into strips of 1/2 inch. Put the zucchini, eggplant, onions, and tomato grapes (whole) on an oven-proof baking sheet.
Sprinkle oregano, basil, crushed red pepper, and one teaspoon of salt and pepper on the vegetables. Pour two tablespoons of olive oil on top, then toss the veggies until they’re coated with oil and spice.
The vegetables are cooked for about 50 minutes, turning them over every 20 minutes until they’re soft and brown around the edges and all grape tomatoes have exploded.
When the vegetables are nearly done roasting when they are almost done roasting, add the last drop of olive oil in an oven-safe skillet. Set the skillet on moderate heat and add minced garlic. Sauté the garlic for about 1 to 2 minutes or until it becomes soft and aromatic. Be sure to spread the oil along the edges of your pan to keep the eggs from getting stuck.
Add the roasted vegetables to the skillet and garlic, and stir until they are well combined. Whisk eggs, milk, salt, and pepper in a bowl, then spread them over the vegetables in the pot. Then, top the eggs and veggies with shreds of Parmesan.
Transfer the skillet to an oven (still at 400oF) and bake the dish for around 30 minutes or until the eggs have slightly puffed up and appear golden brown outside. The baking time may differ depending on the cookware type and the eggs’ heat before placing them into the oven.
After baking the frittata, take it out of the oven and allow it to sit for 5 minutes before cutting it into eight pieces and serving it up.
