My brain is about two months ahead of me, and I’m excited to enter summer. I will make some recipes for summer vegetables right now instead of waiting. I can’t stand waiting long enough. I need summer freshness. It’s good that we live in a time when we can enjoy fresh produce throughout the year. This Ratatouille Frittata might be less expensive and perhaps more flavorful in August or July when these veggies are in season; it’s an absolute lifesaver towards the end of winter when spring is attempting to come through and you’re exhausted.
RATATOUILLE + FRITTATA = LOVE
I am a sucker for the rich and complex flavor of the ratatouille and have wanted to mix them into a frittata for quite a while. I had to alter things differently to blend the two meals, and I’d consider this to be more of a traditional ratatouille recipe that is a ratatouille-inspired frittata. Ratatouille is typically a stew of vegetables simmered down in a pan until they’re soft, complex, and delicious; however, the moisture can spell the end of frittatas. So, I cooked my veggies in the oven to create a drier result yet still had the sweet and complex taste, after which I transferred them to the skillet to be cooked as the classic frittata. I also sprinkled a bit of Parmesan on top since I like Parm. However, you can use a different cheese (mozz or feta would be fantastic) or take it out if it’s unsuitable for your preferences.
One eggplant ($1.29)
One zucchini ($0.69)
One yellow onion ($0.45)
1 pint grape tomatoes ($1.99)
1/2 1 tsp of dry basil ($0.05)
1/2 teaspoon dried oregano ($0.05)
One teaspoon crushed red pepper ($0.02)
One pinch of salt as well as pepper ($0.05)
Three tablespoons olive oil, divided ($0.39)
Two cloves of garlic, minced ($0.16)
Six large eggs ($1.62)
1/4 cup of milk ($0.09)
1 oz. Parmesan ($0.47)
The oven should be preheated to about 400 degrees. Slice the zucchini and eggplant into 1-inch chunks. Cut the onion into pieces 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 some salt and pepper on the vegetables. Pour two tablespoons of olive oil on the top and stir the vegetables until they’re coated with the oil and spices.
The vegetables are cooked for about 50 minutes, turning them over at least every 20 minutes, or up to that point, or until they’re brown and wilted around the edges, and all of the grape tomatoes have the appearance of bursting.
Add the final drop of olive oil to an oven-safe skillet when the vegetables are nearly cooked. Set the skillet on medium-high heat, and add the minced garlic. Cook the garlic for 2 to 3 minutes or until it’s soft and aromatic. Be sure to apply the oil over the pan’s side to prevent the eggs from getting stuck.
Incorporate the vegetables that have been roasted into the skillet along with the garlic, and stir until they are well combined. Whisk the eggs, milk, and one teaspoon of salt and pepper in a bowl, then spread them on all the veggies in the pan. Last, cover the eggs and veggies with chopped Parmesan.
Transfer the skillet to an oven (still at 400oF) and bake for around 30 minutes if the eggs are puffy and appear golden brown on the outside. The baking time will vary depending on the kind of cookware as well as the temperatures of the ingredients before being placed into the oven.
After the frittata has been cooked, take it out of the oven and let it rest for five minutes, then cut into eight slices and serve it up.