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.


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.


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.


One eggplant ($1.29)

One zucchini ($0.69)

One yellow onion ($0.45)

1 pint grape tomatoes ($1.99)

1/2 tsp dried, chopped basil ($0.05)

1/2 teaspoon dried oregano ($0.05)

One pinch of crushed red pepper ($0.02)

One pinch of salt as well as pepper ($0.05)

Three tablespoons olive oil divided ($0.39)

Two cloves of garlic, minced ($0.16)

Six large eggs ($1.62)

1/4 cup of milk ($0.09)

1 oz. Parmesan ($0.47)


Preheat the oven until it is at 400F. Cut the zucchini and eggplant into pieces of 1 inch. Cut the onion into pieces of 1/2-inch. Put the zucchini, eggplant, onions, and tomato grapes (whole) on the baking sheet.

Sprinkle the oregano, basil, and crushed red pepper with one teaspoon of salt and pepper on the vegetables. Sprinkle two tablespoons of olive oil on top, then toss the veggies until they’re covered in the oil and spice.

Bake the veggies for about 50 minutes, turning them over each 20 min or up to that point until they’re brown and wilted around the edges, and the grape tomatoes are all the appearance of bursting.

Once the vegetables are roasted, Add the final teaspoon of olive oil into an oven-safe skillet. Set the skillet on moderate heat and add minced garlic. Cook the garlic for 1 to 2 minutes until it becomes soft and aromatic. Be sure to spread the oil on the pan’s side to prevent the eggs from getting stuck.

Incorporate the vegetables that have been roasted into the skillet along with the garlic, stirring to mix. Mix eggs, milk, salt, and pepper in a bowl, then spread them on the vegetables in the pot. Last, cover the eggs and veggies with chopped Parmesan.

Transfer the skillet to an oven (still at 400oF) and bake for approximately 30 minutes if the eggs are puffy and appear golden brown at the edge. The baking time will vary depending on the kind of cookware and the heat of the eggs before placing them into the oven.

After the frittata is baked, take it out of the oven and let it rest for five minutes, then cut the frittata into eight pieces and serve it up.