Ratatouille Frittata Recipe

There are some dishes that just sing of sunshine and warmth, and for me, this Ratatouille Frittata is right up there. Last weekend, with a bounty of late-summer vegetables overflowing from our garden, I decided to whip up something a little different for brunch. Tired of the usual scrambled eggs and omelets, I was craving something more substantial, something that truly celebrated the flavors of the season. That’s when the idea of a Ratatouille Frittata sparked. The vibrant colors and earthy sweetness of ratatouille seemed like the perfect partner for the richness of eggs, and boy, was I right! From the first savory bite, my family was hooked. The tender vegetables, infused with aromatic herbs, nestled within the fluffy, golden frittata, creating a symphony of textures and tastes. Even my picky eater son, who usually shies away from vegetables, devoured his slice, declaring it “the best egg thing ever!” This Ratatouille Frittata is not just a meal; it’s an experience, a celebration of fresh, seasonal ingredients transformed into a dish that’s both comforting and sophisticated. It’s become a new family favorite, and I’m thrilled to share this recipe with you, hoping it brings a little bit of summer sunshine to your table too, no matter the season.

Ingredients

This Ratatouille Frittata recipe is wonderfully adaptable, allowing you to use whatever fresh vegetables you have on hand. However, for the most authentic and flavorful experience, sticking to the classic ratatouille vegetables is highly recommended. Here is a detailed list of ingredients you will need, along with notes on substitutions and tips for selecting the best produce:

• Eggs: 8 large eggs. Eggs are the star of the frittata, providing structure, richness, and protein. Use fresh, high-quality eggs for the best flavor and texture. For a richer frittata, you can add 2-4 egg yolks in addition to the whole eggs. For a lighter option, you can substitute 2-3 of the whole eggs with egg whites.
• Vegetables:
  • Eggplant: 1 medium eggplant (about 1 pound). Choose a firm, heavy eggplant with smooth, shiny skin and no blemishes. Italian or globe eggplants are ideal. If using a larger eggplant, you may need to salt and drain it to remove excess bitterness (see “Additional Tips” section for details).
  • Zucchini: 2 medium zucchini (about 1 pound). Select firm zucchini with smooth, dark green skin. Smaller zucchini tend to be less watery and have fewer seeds. Yellow squash can be used as a substitute or in combination with zucchini for added color and flavor.
  • Bell Peppers: 2 bell peppers (any color, or a mix for visual appeal). Red, yellow, and orange bell peppers are sweeter than green bell peppers. Choose firm, heavy peppers with smooth, unblemished skin.
  • Onion: 1 medium yellow onion. Yellow onions provide a balanced flavor that complements the other vegetables. White or red onions can also be used, but may have a slightly sharper flavor.
  • Garlic: 3-4 cloves garlic. Fresh garlic is essential for the aromatic base of ratatouille. Use more or less garlic to taste.
  • Diced Tomatoes: 1 (14.5 ounce) can diced tomatoes, undrained. Canned diced tomatoes provide a consistent flavor and texture. Use fire-roasted diced tomatoes for a smoky flavor. Alternatively, you can use about 2 cups of fresh, ripe diced tomatoes in peak season, but you may need to cook them down a bit longer to reduce excess moisture.
• Aromatics and Flavor Enhancers:
  • Olive Oil: 3 tablespoons extra virgin olive oil. Olive oil is crucial for sautéing the vegetables and adding richness to the ratatouille. Extra virgin olive oil provides the best flavor and health benefits.
  • Dried Herbs de Provence: 1 tablespoon. Herbs de Provence is a classic French herb blend that perfectly complements the flavors of ratatouille. It typically includes thyme, rosemary, oregano, marjoram, and sometimes lavender. If you don’t have Herbs de Provence, you can use a combination of dried thyme, rosemary, and oregano.
  • Fresh Parsley: ¼ cup chopped fresh parsley. Fresh parsley adds a bright, herbaceous note and a pop of color. Flat-leaf (Italian) parsley is preferred for its stronger flavor.
  • Fresh Basil: ¼ cup chopped fresh basil. Fresh basil adds a sweet, aromatic flavor that is quintessential to Mediterranean cuisine. If you don’t have fresh basil, you can use a teaspoon of dried basil, but fresh is highly recommended.
  • Red Pepper Flakes (optional): ¼ teaspoon red pepper flakes. Red pepper flakes add a subtle hint of heat. Omit if you prefer a milder flavor.
  • Salt: To taste. Kosher salt or sea salt is recommended.
  • Black Pepper: Freshly ground black pepper to taste.
• Cheese (optional):
  • Shredded Gruyère or Parmesan Cheese: ½ cup shredded cheese (optional). Gruyère cheese melts beautifully and adds a nutty, slightly sweet flavor that complements the ratatouille. Parmesan cheese provides a salty, umami-rich flavor. You can also use other cheeses like mozzarella, cheddar, or goat cheese, depending on your preference. For a dairy-free option, omit the cheese altogether or use nutritional yeast for a cheesy flavor.

Instructions

Making this Ratatouille Frittata is surprisingly straightforward, even if you’ve never made a frittata or ratatouille before. Follow these step-by-step instructions for a delicious and successful result:

Step 1: Prepare the Vegetables

1. Dice the Vegetables: Start by preparing all your vegetables. Dice the eggplant, zucchini, bell peppers, and onion into roughly ½-inch cubes. Mince the garlic. Consistent sizing of the vegetables ensures even cooking.
2. Pre-cook the Eggplant (Optional but Recommended): Eggplant can sometimes be bitter. To reduce bitterness, you can optionally salt and drain it. Place the diced eggplant in a colander, sprinkle generously with salt, and let it sit for 20-30 minutes. This will draw out excess moisture and bitterness. Rinse the eggplant thoroughly under cold water and pat it dry with paper towels before cooking. This step is particularly helpful if you are using a larger, older eggplant.

Step 2: Make the Ratatouille

1. Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large oven-safe skillet (cast iron is ideal, but any oven-safe skillet about 10-12 inches in diameter will work) over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
2. Add the Vegetables: Add the diced eggplant and bell peppers to the skillet. Cook, stirring occasionally, for about 8-10 minutes, or until the vegetables start to soften slightly. Next, add the diced zucchini and continue to cook for another 5-7 minutes, until all the vegetables are tender-crisp.
3. Stir in Tomatoes and Herbs: Pour in the canned diced tomatoes (undrained) and stir in the Herbs de Provence, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 15-20 minutes, or until the vegetables are tender and the flavors have melded together. This simmering step allows the ratatouille to develop its signature depth of flavor. Stir occasionally to prevent sticking.
4. Adjust Seasoning: Taste the ratatouille and adjust seasoning with salt and pepper as needed. You may want to add a pinch more of Herbs de Provence or red pepper flakes to your liking.

Step 3: Prepare the Egg Mixture

1. Whisk the Eggs: While the ratatouille is simmering, in a large bowl, whisk together the eggs until they are light and frothy. Whisking incorporates air into the eggs, resulting in a fluffier frittata. Season the eggs with a pinch of salt and pepper. Be careful not to over-salt, as the ratatouille is already seasoned.

Step 4: Assemble and Bake the Frittata

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Evenly Distribute Ratatouille: Ensure the ratatouille is evenly distributed in the skillet. If there is excess liquid in the skillet, you can cook it off over medium-high heat for a few minutes before adding the eggs to prevent a soggy frittata.
3. Pour in Egg Mixture: Pour the whisked egg mixture evenly over the ratatouille in the skillet. Gently stir with a spatula to ensure the eggs are distributed throughout the vegetables.
4. Add Cheese (Optional): If using cheese, sprinkle the shredded Gruyère or Parmesan cheese evenly over the top of the frittata.
5. Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and golden brown on top. The frittata is done when the center is just set and no longer jiggly. A toothpick inserted into the center should come out mostly clean.
6. Broil for Browning (Optional): For a more golden-brown top, you can broil the frittata for the last 1-2 minutes of baking, watching carefully to prevent burning.

Step 5: Cool and Serve

1. Cool Slightly: Remove the frittata from the oven and let it cool in the skillet for a few minutes before slicing and serving. This allows the frittata to set further and makes it easier to slice.
2. Garnish and Serve: Garnish the Ratatouille Frittata with chopped fresh parsley and basil. Slice into wedges and serve warm or at room temperature.

Nutrition Facts

(Approximate values per serving, based on 8 servings, without cheese):

• Servings: 8
• Calories per serving: Approximately 220-250 calories (This can vary depending on the exact ingredients and portion size. Adding cheese will increase the calorie count.)

Please note: These are estimates and can vary based on specific ingredients, brands, and portion sizes. For precise nutritional information, you can use a nutrition calculator with the specific ingredients you use. This frittata is naturally rich in protein from the eggs and fiber and vitamins from the vegetables. It is also relatively low in carbohydrates and can be a healthy and satisfying meal option.

Preparation Time

• Prep Time: 25-30 minutes (includes vegetable chopping and optional eggplant salting)
• Cook Time: 45-50 minutes (includes ratatouille simmering and frittata baking)
• Total Time: Approximately 1 hour 10 minutes – 1 hour 20 minutes

This Ratatouille Frittata is a wonderful make-ahead dish. You can prepare the ratatouille a day in advance and store it in the refrigerator. Then, when you’re ready to make the frittata, simply whisk the eggs, assemble, and bake. This can significantly reduce the preparation time on the day you plan to serve it.

How to Serve

This versatile Ratatouille Frittata is perfect for a variety of occasions and meals. Here are some delicious ways to serve it:

• Breakfast or Brunch:
  • Serve warm slices of frittata alongside a fresh green salad and crusty bread for a satisfying and elegant brunch.
  • Pair it with a side of yogurt and fresh fruit for a lighter breakfast option.
  • Offer it with a selection of breakfast meats like bacon, sausage, or ham for a heartier meal.
• Lunch:
  • Pack a slice of frittata in a lunchbox for a healthy and flavorful midday meal. It’s delicious both warm and at room temperature.
  • Serve it with a simple side salad or a cup of soup for a complete lunch.
  • Make mini frittata muffins using muffin tins for a portable and kid-friendly lunch option.
• Dinner:
  • Serve larger portions of the frittata as a light and flavorful dinner entree.
  • Pair it with roasted potatoes or a grain salad like quinoa or couscous for a more substantial dinner.
  • Offer it with a side of garlic bread or focaccia to soak up the delicious ratatouille juices.
• Appetizer or Party Food:
  • Cut the frittata into small squares or triangles and serve as an appetizer at parties or gatherings.
  • Skewer small cubes of frittata with cherry tomatoes and mozzarella balls for a Caprese-inspired appetizer.
  • Serve mini frittata bites in phyllo cups for an elegant and easy-to-eat appetizer.
• Serving Temperature:
  • While delicious warm straight from the oven, Ratatouille Frittata is equally enjoyable at room temperature or even cold. This makes it ideal for picnics, potlucks, and make-ahead meals.

Additional Tips for the Perfect Ratatouille Frittata

To ensure your Ratatouille Frittata is a resounding success, here are five helpful tips:

1. Don’t Skip Sautéing the Vegetables: Sautéing the vegetables before baking is crucial for developing their flavor and softening them to the right texture. This step prevents the frittata from being watery and ensures the vegetables are tender and delicious. Don’t rush this step; allow the vegetables to cook properly until they are tender-crisp.
2. Drain Excess Moisture from Ratatouille: Ratatouille can sometimes release liquid as it cooks. If you notice a lot of liquid in your skillet after simmering the ratatouille, cook it uncovered over medium-high heat for a few minutes to evaporate some of the excess moisture before adding the eggs. This will prevent a soggy frittata.
3. Use an Oven-Safe Skillet: Using an oven-safe skillet, especially cast iron, is highly recommended for making frittatas. It allows you to seamlessly transition from stovetop to oven without transferring the mixture, making the process easier and less messy. If you don’t have an oven-safe skillet, you can transfer the ratatouille to a baking dish before adding the eggs.
4. Don’t Overbake the Frittata: Overbaking will result in a dry and rubbery frittata. Bake just until the eggs are set and the center is no longer jiggly. The frittata will continue to cook slightly as it cools. Keep an eye on it during the last few minutes of baking and remove it from the oven as soon as it’s done.
5. Customize with Your Favorite Vegetables and Cheese: Feel free to adapt this recipe to your liking and use whatever vegetables you have on hand or prefer. Mushrooms, spinach, olives, or sun-dried tomatoes would all be delicious additions. Experiment with different cheeses like feta, goat cheese, or provolone to create your own signature Ratatouille Frittata.

Frequently Asked Questions (FAQ)

Here are some common questions people ask about making Ratatouille Frittata:

Q1: Can I make this frittata ahead of time?

A: Yes, Ratatouille Frittata is a great make-ahead dish! You can prepare the entire frittata and store it in the refrigerator for up to 3 days. It’s delicious served cold, at room temperature, or reheated gently in the oven or microwave. It’s perfect for meal prepping or making ahead for brunch or parties.

Q2: Can I freeze Ratatouille Frittata?

A: While frittatas can be frozen, the texture may change slightly upon thawing. The eggs can become a bit tougher. However, if you need to freeze it, allow the frittata to cool completely, then wrap it tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Q3: I don’t have Herbs de Provence. What can I use instead?

A: If you don’t have Herbs de Provence, you can create your own blend by combining dried thyme, rosemary, oregano, and marjoram. A good starting point is ½ teaspoon each of dried thyme, rosemary, and oregano. You can adjust the proportions to your taste.

Q4: Can I make this recipe dairy-free and/or vegan?

A: To make this frittata dairy-free, simply omit the cheese or use a dairy-free cheese alternative. To make it vegan, you would need to substitute the eggs. While there are vegan egg substitutes available, they may not replicate the exact texture and flavor of a traditional frittata. You could explore vegan frittata recipes that use tofu or chickpea flour as a base for a vegan version.

Q5: What if my frittata sticks to the skillet?

A: To prevent sticking, make sure you are using a well-seasoned cast iron skillet or a non-stick skillet. You can also add a bit more olive oil to the skillet when sautéing the vegetables to create a barrier. After baking, run a thin spatula around the edges of the frittata to loosen it before slicing and serving. If using a skillet that is prone to sticking, you might consider lining it with parchment paper before adding the ratatouille and egg mixture.

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