Ratatouille Frittata Recipe

  • 1 globe eggplant
  • 1/4 cup Safeway SELECT Verdi Olive Oil
  • 2 cloves garlic, minced
  • 1 red onion, sliced
  • 3/4 pound zucchini, thinly sliced
  • 1 cup chopped red bell pepper
  • 4 firm-ripe tomatoes, cored, seeded, and chopped
  • 1/4 cup minced fresh basil leaves
  • 6 Safeway SELECT Organic Large Eggs, lightly beaten
  • 1 cup Safeway SELECT Verdi Shredded Parmesan Cheese
  • Salt and pepper
  1. Stem eggplant, quarter lengthwise, then slice thinly crosswise. In a 12-inch nonstick frying pan (use one that has a lid) over medium-high heat, stir together eggplant and oil. Cover and cook 10 minutes; stir once or twice.
  2. Reduce heat to medium and add garlic, onion, zucchini, and red bell pepper. Stir often, uncovered, until zucchini is tender-crisp to bite, about 5 minutes. Add tomatoes and basil; stir until tomatoes are soft, about 2 minutes.
  3. Reduce heat to medium. Pour eggs into pan, cover, and cook until eggs are set, about 5 minutes. Sprinkle cheese onto eggs. Cook, covered, until cheese melts, about 2 minutes.
  4. Remove from heat. Cut frittata into wedges and serve warm or at room temperature. Add salt and pepper to taste.