Ratatouille Frittata

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  1 Eggplant(458g)
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  1 Zucchini(196g)
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  1 Yellow Onion(110g)
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  1 Tomato, Cherry(17g)
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  0.5 tsp 1/2 tsp dried basil ($0.05)
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  0.5 tsp Oregano, Dried
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  1 1 pinch crushed red pepper ($0.02)
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  1 1 pinch salt and pepper ($0.05)
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  3 tbsp Olive oil

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

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  2 Garlic(6g)
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  6 Egg, Whole, Large(264g)
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  0.3 cup Whole Milk
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  1 oz Parmesan Cheese

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

Instructions

1. 1Dice the eggplant and zucchini into 1-inch pieces. Slice the yellow onion into half-inch strips. Leave the grape tomatoes whole.
2. 2Heat 2 Tbsp of the olive oil in a large oven-safe skillet over medium-high heat. Add the eggplant, zucchini, onion, and grape 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 Tbsp olive oil to the center. Add the minced garlic and cook 1–2 minutes, stirring constantly, until fragrant. Stir the garlic into the vegetables to combine.
4. 4Season with dried basil, dried oregano, crushed red pepper, and a pinch of salt and pepper. Stir well to distribute the seasoning evenly.
5. 5In a bowl, whisk together the 6 large eggs and 1/4 cup milk until fully combined.
6. 6Pour the egg mixture over the vegetables in the skillet, spreading it evenly. Sprinkle the Parmesan over the top. Cook over medium heat 3–4 minutes until the edges begin to set.
7. 7Transfer the skillet to an oven preheated to 400°F. Bake 20–25 minutes until the center is fully set and the top is golden brown.
8. 8Remove from the oven and let rest 5 minutes. Slice into 6 equal wedges and divide into 6 meal-prep containers.