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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Rosemary Ratatouille Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions