Ratatouille Frittata

Excellent to make-ahead and bring with you for a healthy and delicious lunch.

Ingredients

1 teaspoon olive oil
1 small red onion, chopped
1 small eggplant, peeled and diced
1 yellow bell pepper, diced
1/2 green zucchini, diced
1 garlic clove, minced
1/4 cup sun-dried tomatoes packed in oil, drained and chopped finely
1/4 cup fresh basil, chopped finely
1/4 cup fresh Parmesan, grated
Salt and freshly ground pepper, to taste
5 eggs

Cooking Directions

In a non-stick frying pan, heat the oil and add the onion and eggplant. Cook over medium-high for 5 minutes. Add the bell pepper, zucchini, garlic and sun-dried tomatoes and cook 5 minutes more. Remove from heat, add the basil and Parmesan, add pepper to taste and a pinch of salt. Distribute into 12 non-stick muffin tins. In a large bowl, whip the eggs vigorously and add to the tins.

Bake in a 375F oven for about 25 minutes, or until the frittatas are puffy and golden. Remove from oven and allow to cool before packaging them into sealable containers. Refrigerate until mealtime; serve with a green salad.

Notes

Makes 6 servings

Count each serving as 1 protein and 1 restricted vegetable.

Recipe from the Ottawa Citizen