Ratatouille Frittata
Ratatouille Frittata provides 2g protein and 92 calories per serving — a vegetable-forward breakfast for managing intake on lower-calorie days. Eight servings cook on the stovetop in quick prep time, extending a single cook session into multiple breakfasts. Use this as a filler meal between protein-focused meals to add volume without disrupting macro targets.
Ingredients
- •Eggplant
- •Zucchini
- •Yellow Onion
- •Tomato, Cherry
- •1/2 tsp dried basil ($0.05)
- •Oregano, Dried(3g)
- •1 pinch crushed red pepper ($0.02)
- •1 pinch salt and pepper ($0.05)
- •Olive oil(45g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Garlic(120g)
- •Egg, Whole, Large
- •Whole Milk(60g)
- •Parmesan Cheese(28g)
Grated Parmesan — the shelf-stable canister is fine for cooking.
Instructions
- 1Preheat the oven to 400ºF. Dice the eggplant and zucchini into 1-inch pieces. Slice the onion into 1/2-inch strips. Place the eggplant, zucchini, onion, and grape tomatoes (whole) onto a large baking sheet.
- 2Sprinkle the basil, oregano, crushed red pepper, and a pinch of salt and pepper over the vegetables. Drizzle 2 Tbsp of the olive oil over top, then toss the vegetables until they are coated in oil and spices.
- 3Roast the vegetables for 50 minutes, stirring every 20 minutes or so, or until they are wilted and browned on the edges, and all the grape tomatoes have burst.
- 4When the vegetables are almost finished roasting, add the last tablespoon of olive oil to a large oven-safe skillet. Place the skillet over medium heat and add the minced garlic. Sauté the garlic for 1-2 minutes, or just until it is soft and fragrant. Make sure to spread the oil up the sides of the skillet to help prevent the eggs from sticking.
- 5Add the roasted vegetables to the skillet with the garlic and stir to combine. Briefly whisk the eggs, milk, and a pinch of salt and pepper together in a separate bowl, then pour them over top of the vegetables in the skillet. Finally, top the eggs and vegetables with shredded Parmesan.
- 6Transfer the hot skillet to the oven (still at 400ºF) and bake the dish for about 30 minutes, or until the eggs have puffed slightly and are golden brown around the edges. The total baking time will vary slightly depending on the type of cookware and the temperature of the contents before they go in the oven.
- 7Once the frittata has baked, remove it from the oven, let it rest for about 5 minutes, slice it into eight pieces, and serve.
Nutrition — Per Serving
92
calories
2g
protein
7g
fat
- Carbohydrates
- 6g
- Saturated fat
- 1.5g
- Sodium
- 69 mg
- Dietary fiber
- 0.5g
8 servings per batch · ~32g each
Macro data sourced from USDA FoodData Central
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How much protein does Ratatouille Frittata have per serving?
Each serving contains 2g of protein and 92 calories, making this a low-protein option best suited as a side or appetizer rather than a main protein source. The macro split is 7g fat and 6g carbs per serving.
How long does Ratatouille Frittata take to prep?
This recipe has quick prep time and yields 8 servings from a single stovetop cook, so batch-prepping breakfast for multiple days requires minimal active effort. You're looking at roughly 5-10 minutes total depending on vegetable prep.
Is Ratatouille Frittata good for fat loss?
At only 92 calories per serving, this frittata works well as a low-calorie breakfast addition during fat loss phases when you need to fill volume without excess calories. However, the 2g protein per serving means you'll need additional protein sources to meet daily targets.
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