Rosemary Ratatouille Frittata Recipe

Name: Rosemary Ratatouille Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil; 3 cloves garlic, minced (1 Tbs.); 2 tsp. finely chopped fresh rosemary, plus 4 small sprigs for garnish; 1 small Japanese eggplant (4 oz.), cubed; 1 small zucchini (4 oz.), cubed; 1 small onion, diced (1 cup); 1/2 large red bell pepper, cubed; 1/2 cup canned crushed tomatoes; 2 1/2 tsp. red wine vinegar, divided; 8 large eggs

Servings: persons

2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
2 tsp. finely chopped fresh rosemary, plus 4 small sprigs for garnish
1 small Japanese eggplant (4 oz.), cubed
1 small zucchini (4 oz.), cubed
1 small onion, diced (1 cup)
1/2 large red bell pepper, cubed
1/2 cup canned crushed tomatoes
2 1/2 tsp. red wine vinegar, divided
8 large eggs

1
Preheat oven to 400F.
2
Coat ovenproof nonstick skillet with cooking spray.
3
Add oil; heat over medium-high heat.
4
Add garlic and chopped rosemary.
5
Cook 30 seconds.
6
Add eggplant, zucchini, onion, and bell pepper.
7
Saute 2 minutes.
8
Add tomatoes, 1 tsp.
9
vinegar, and 1/2 cup water.
10
Cover; cook 8 minutes.
11
Whisk together eggs and remaining 1 1/2 tsp.
12
vinegar in bowl.
13
Scrape ratatouille into bowl.
14
Recoat skillet with cooking spray, and return to medium-high heat.
15
Pour in eggs, and cook 1 minute.
16
Spoon 2 cups ratatouille over eggs.
17
(Reserve any remaining ratatouille for another use.)
18
Place skillet in oven, and bake 8 minutes, or until set.
19
Loosen frittata from skillet using heat-proof spatula.
20
Slide out onto platter.
21
Cut into 4 wedges, garnish each with rosemary sprig, and serve.

757

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbs. olive oil, 3 cloves garlic, minced (1 Tbs.), 2 tsp. finely chopped fresh rosemary, plus 4 small sprigs for garnish, 1 small Japanese eggplant (4 oz.), cubed, and more.

Yes, Rosemary Ratatouille Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Ratatouille Frittata

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