Recipe

Ratatouille frittata

  • 15 mins preparation
  • 30 mins cooking
  • Serves 2
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Ingredients

Ratatouille frittata
  • 1 small brown onion (80g), sliced thinly
  • 1 small red capsicum (150g), sliced thinly
  • 1/2 small eggplant (115g), chopped finely
  • 1 medium tomato (150g), cut into wedges
  • 2 clove garlic, sliced thinly
  • 2 tablespoon fresh oregano leaves
  • 2 eggs
  • 4 egg whites
  • 1/4 cup (60ml) skim milk
  • 2 tablespoon low-fat ricotta
  • 2 slice wholemeal bread (90g), toasted
  • 1 tablespoon basil pesto
  • 60 gram baby rocket leaves
  • 1/2 medium lemon (70g)

Method

Ratatouille frittata
  • 1
    Lightly spray a medium non-stick frying pan with oil. Cook onion, capsicum, eggplant, tomato, garlic and half the oregano over medium heat for 10 minutes or until eggplant is cooked. Season to taste.
  • 2
    Whisk together eggs, egg whites and milk in a medium bowl. Pour over vegetables. Top with ricotta. Reduce heat to low, cook for 8 minutes.
  • 3
    Preheat grill. Cook frittata under the grill for 2 minutes or until just set.
  • 4
    Top frittata with remaining oregano. Spread toast with pesto, serve frittata on toast; accompany with rocket and a squeeze of lemon.

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