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Zucchini frittata with bean ratatouille
Zucchini frittata with bean ratatouille
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Prep Time:
15 minutes
Cook Time:
14 minutes
Total Time:
29 minutes
Ingredients:
  • 23.00 gm olive oil
  • 1 400g can Italian diced tomatoes
  • 2 baby (about 70g each) eggplant, cut into 2cm-thick pieces
  • 1 brown onion, halved, each half cut into 3 wedges
  • 1 garlic clove, crushed
  • 5.00 gm caster sugar
  • 1 300g can butter beans, rinsed, drained
  • 125.00 ml loosely packed fresh basil leaves, torn
  • Salt & freshly ground black pepper
  • 4 eggs, at room temperature
  • 2 large (about 150g each) green zucchini, coarsely grated
  • 50g (1/3 cup) grated parmesan or Vegetarian Hard cheese
Instructions:
  • In a saucepan over medium-high heat, warm 1 tablespoon of oil. Combine tomatoes, eggplant, onion, garlic, and sugar in the pan and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 8-10 minutes until eggplant is soft and sauce thickens slightly. Add beans and cook for an additional 3-4 minutes until heated through. Stir in 1/3 cup of basil leaves, then season with salt and pepper. Cover and set aside.
  • Preheat the grill to medium heat. Combine eggs, zucchini, and parmesan in a bowl. Heat the rest of the oil in a 15cm non-stick frying pan over medium heat. Pour the egg mixture into the pan. Cook on low heat, uncovered, for 6-7 minutes until the frittata is almost set but the top is slightly runny. Transfer the frying pan under the grill and cook for another 3-4 minutes until the frittata is fully set and the top is lightly browned.
  • Transfer the frittata to a cutting board and slice it into wedges. Serve the frittata and ratatouille on individual plates, and garnish with the remaining basil leaves.

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