Turn leftover ratatouille into Provencal-inspired breakfast magic.
A late-late summer discovery: Leftover ratatouille is the perfect content for a ridiculously easy frittata the next morning for breakfast – especially it it’s also a Meatless Monday Morning. Practically effortless, delicious, low-carb, and happens to be dairy-free if you swing that way. The first step, a night or two beforehand, is making Francis Lam’s Weapons-Grade Ratatouille. It’s seriously spoiled me for all other ratatouilles, and I make it at least 3 or 4 times in late summer now. So, do that, ENJOY, and make sure to reserve about a cup to a cup and a half for the frittata. Then proceed accordingly:
1-2 tablespoons olive oil
2 shallots, finely chopped
6-8 eggs (depending on the size of your pan, how much you want to serve, etc.)
1-1 1/2 cups leftover ratatouille
2 scallions (greens only), finely chopped (optional)
Salt & pepper to taste
Preheat oven to 375. In a large cast iron skillet, heat the oil, then add the shallots and saute for several minutes. Whisk the eggs, then stir the ratatouille and the scallions (if using) into them. Add a pinch of salt and pepper, then pour mixture into the hot skillet. Transfer to oven and bake for 20-25 minutes, until cooked through. Let cool slightly in pan, then serve.
Other fun frittata ideas:
Sausage Cheddar and Grits Frittata from Joy the Baker (Love her translation of ‘frittata. Check it out.)
Leftover Pasta Frittata from Vintage Kitchen Notes
Asian Fusion Omelette/Frittata from Jeanette’s Healthy Living
Leftover Turkey and Super Greens Frittata from Clean Eating Recipes
Curried Beef, Broccoli Slaw and Mushroom Frittata from Nom Nom Paleo
— posted by Anne