My brain is about two months ahead of me, and I’m super excited to enter summer. Instead of waiting, I will make a few recipes for summer vegetables right now. I can’t stand waiting long enough. I need summer freshness. We are fortunate to be in a time when we can enjoy fresh produce throughout the year. This Ratatouille Frittata might be less costly and more delicious in August or July when the vegetables are in season; it’s an absolute lifesaver in the winter months when the spring is attempting to come through, and you’re completely exhausted.
RATATOUILLE + FRITTATA = LOVE
I enjoy the complex and rich flavor of the ratatouille and have wanted to mix them into a frittata for quite a while. It was necessary to make things a bit differently to tie the two meals together, and I’d think of this as more of a traditional ratatouille inspiration frittata. Ratatouille typically involves stewing vegetables in a pan until they’re soft, rich, and delicious, but all that moisture is a catastrophe for frittatas. Therefore, I baked my veggies in the oven to create an encasement that is drier but still has intense and sweet flavor and then transferred them into an oven-ready skillet to cook, similar to traditionally made frittatas I also sprinkled a bit of Parmesan on top since I like Parm. However, you could use a different cheese (mozz or feta would be great) or take it out if it’s unsuitable for your diet.
HOW TO SERVE YOUR RATATOUILLE FRITTATA
This delicious ratatouille-based vegetable frittata is a great dish to serve for breakfast. Still, it can also be a fantastic lunch option for people following a low-carb diet or wanting to incorporate more vegetables into their meals. It can be served with a slice of crispy bread, hot soup, or a small salad.