Ratatouille Frittata Recipes

RATATOUILLE FRITTATA

Steps:

• Preheat the oven to 400ºF. Dice the eggplant and zucchini into 1-inch pieces. Slice the onion into 1/2-inch strips. Place the eggplant, zucchini, onion, and grape tomatoes (whole) onto a large baking sheet.
• Sprinkle the basil, oregano, crushed red pepper, and a pinch of salt and pepper over the vegetables. Drizzle 2 Tbsp of the olive oil over top, then toss the vegetables until they are coated in oil and spices.
• Roast the vegetables for 50 minutes, stirring every 20 minutes or so, or until they are wilted and browned on the edges, and all the grape tomatoes have burst.
• When the vegetables are almost finished roasting, add the last tablespoon of olive oil to a large oven-safe skillet. Place the skillet over medium heat and add the minced garlic. Sauté the garlic for 1-2 minutes, or just until it is soft and fragrant. Make sure to spread the oil up the sides of the skillet to help prevent the eggs from sticking.
• Add the roasted vegetables to the skillet with the garlic and stir to combine. Briefly whisk the eggs, milk, and a pinch of salt and pepper together in a separate bowl, then pour them over top of the vegetables in the skillet. Finally, top the eggs and vegetables with shredded Parmesan.
• Transfer the hot skillet to the oven (still at 400ºF) and bake the dish for about 30 minutes, or until the eggs have puffed slightly and are golden brown around the edges. The total baking time will vary slightly depending on the type of cookware and the temperature of the contents before they go in the oven.
• Once the frittata has baked, remove it from the oven, let it rest for about 5 minutes, slice it into eight pieces, and serve.

RATATOUILLE

Steps:

• In a 4-quart Dutch oven or saucepan, heat the olive oil over medium heat. First, add the garlic, peppers and onions and cook, stirring often, until the peppers and onions are softened, 6 to 7 minutes. Next, add the zucchini, tomatoes and eggplant; stir until coated with olive oil and garlic. Cook for 5 minutes, and then add the parsley, oregano, herbes de Provence if using, thyme and basil. Season with salt and pepper and stir to combine.
• Finish cooking over lower heat for 8 to 10 minutes. Remove from the heat and let rest before serving for 10 minutes, to allow the flavors to incorporate. Use or cover and refrigerate for up to 5 days.

RATATOUILLE FRITTATA

Steps:

• In a 10-in. or 12-in. ovenproof skillet, cook hash browns in oil until browned. Stir in sausage and ratatouille. , In a bowl, beat eggs, milk, salt and pepper; pour over vegetables. Cover and cook over medium-low heat until eggs are nearly set, about 10 minutes. , Uncover; broil 6 in. from the heat for 2-3 minutes or until eggs are completely set and top is lightly browned.

RATATOUILLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
• Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
• Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
• Bake in preheated oven for 45 minutes.

RATATOUILLE RECIPE BY TASTY

Steps:

• Preheat the oven for 375˚F (190˚C).
• Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
• Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
• Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
• Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
• Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
• Enjoy!

ROSEMARY POTATO FRITTATA

Steps:

• Heat oven to 450 degrees F.
• Heat the olive oil in medium heat-proof skillet over medium-low heat with the clove of crushed garlic. Let the garlic infuse the oil while you thinly slice the potatoes and onion; then remove the garlic. Add the potatoes and onions to the skillet and season with rosemary and salt and pepper, to taste. Raise the heat a little and cook for 6 to 7 minutes. Turn the potato/onion mixture over and cook for 5 minutes more. In a large bowl, whisk the eggs and milk together. Add the egg mixture to the skillet and move them around and under the potatoes to settle them. Transfer the skillet to the oven and bake until golden on top, about 10 to 12 minutes. Scatter the cheese on top, turn the oven off and let sit for another couple of minutes. Remove from the oven and serve.

POTATO-ONION FRITTATA

Steps:

• Preheat broiler. Dice the potatoes and chop the onion. In a large skillet (cast iron if available) gently saute the potatoes and the onion in the olive oil until lightly brown.
• Break the eggs into a large bowl and beat with the salt and pepper. Turn the heat up under the skillet and pour in the mixture. Cook until set. Place under broiler until browned and bubbling. Turn out onto a heated platter or serve from the skillet. Sprinkle with parsley before serving.