Ratatouille Frittata

This Ratatouille Frittata combines the classic flavors of French ratatouille with the fluffy texture of a frittata, making it a perfect vegetarian breakfast option. Packed with vibrant vegetables and wholesome eggs, it's a delicious way to start your day.

Ingredients

• Eggs - 4 large
• Zucchini - 100 grams, diced
• Bell pepper - 100 grams, diced
• Eggplant - 100 grams, diced
• Tomato - 100 grams, diced
• Onion - 50 grams, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Fresh basil - 10 grams, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parmesan cheese - 30 grams, grated (optional)

Steps

1. Preheat your oven to 180°C (350°F).
2. In a large skillet, heat the olive oil over medium heat and add the chopped onion and garlic. Sauté for 3-4 minutes until the onion is translucent.
3. Add the diced zucchini, bell pepper, and eggplant to the skillet. Cook for about 5-7 minutes, stirring occasionally until the vegetables are tender.
4. Stir in the diced tomato, salt, and black pepper. Cook for an additional 2-3 minutes until the tomatoes soften.
5. In a bowl, whisk together the eggs and chopped basil until well combined. Pour the egg mixture over the cooked vegetables in the skillet, ensuring it spreads evenly.
6. Cook on the stovetop for 2-3 minutes until the edges start to set, then sprinkle the grated Parmesan cheese on top if using.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and slightly golden on top.
8. Remove from the oven, let it cool for a few minutes, then slice and serve warm.

Nutrition

• Calories: 290
• Protein: 18 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 300 mg
• Total Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• High in protein from eggs, supporting muscle health.

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