Ratatouille Frittata

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  Eggplant
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  Zucchini
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  Yellow Onion
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  Tomato, Cherry
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  1/2 tsp dried basil ($0.05)
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  Oregano, Dried(3g)
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  1 pinch crushed red pepper ($0.02)
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  1 pinch salt and pepper ($0.05)
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(120g)
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  Egg, Whole, Large
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  Whole Milk(60g)
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  Parmesan Cheese(28g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Dice the eggplant and zucchini into 1-inch pieces, slice the onion into ½-inch strips, and mince the garlic. Leave the cherry tomatoes whole.
2. 2Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the eggplant, zucchini, onion, and cherry tomatoes. Cook 12–15 minutes, stirring every 3–4 minutes, until the vegetables are softened and the tomatoes begin to burst.
3. 3Push the vegetables to the sides of the skillet and add the remaining 1 tablespoon of olive oil to the center. Add the minced garlic and cook 1–2 minutes over medium heat, stirring constantly, until fragrant and softened.
4. 4Stir the garlic into the vegetables to combine evenly.
5. 5In a separate bowl, whisk together the eggs, whole milk, oregano, salt, and pepper until fully combined.
6. 6Pour the egg mixture over the vegetables in the skillet, spreading it evenly. Sprinkle the grated Parmesan over the top. Cook over medium heat 3–4 minutes until the edges begin to set, then transfer the skillet to an oven preheated to 400°F. Bake 20–25 minutes until the center is set, the eggs puff slightly, and the top turns golden brown.
7. 7Remove from the oven and let rest 5 minutes. Run a spatula around the edges and slice into 8 equal portions.
8. 8Divide evenly into 8 airtight containers while hot, or refrigerate the whole frittata to portion later.