- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons finely chopped fresh rosemary, plus 4 small sprigs for garnish
- 1 small Japanese eggplant, cubed (see note)
- 1 small zucchini, cubed
- 1 small onion, diced
- 1/2 large red bell pepper, cubed
- 1/2 cup canned crushed tomatoes
- 2 1/2 teaspoons red wine vinegar, divided
- 8 large eggs
Preheat oven to 400°F. Coat ovenproof nonstick skillet with cooking spray. Add oil; heat over medium-high heat. Add garlic and chopped rosemary. Cook 30 seconds. Add eggplant, zucchini, onion, and bell pepper. Sauté 2 minutes. Add tomatoes, 1 tsp. vinegar, and 1⁄2 cup water. Cover; cook 8 minutes.
Whisk together eggs and remaining 1 1/2 teaspoons vinegar in bowl.
Scrape ratatouille into bowl. Recoat skillet with cooking spray and return to medium-high heat. Pour in eggs and cook 1 minute. Spoon 2 cups of ratatouille over eggs. (Reserve any remaining ratatouille for another use.) Place skillet in oven, and bake 8 minutes, or until set.
Loosen frittata from skillet using heatproof spatula. Slide onto platter. Cut into 4 wedges, garnish each with rosemary sprig and serve. Serves 4.
Note: The light purple Japanese eggplant is narrower and longer than the easier-to-find Western globe eggplant. They are usually stocked at Whole Foods Market, but might be a bigger hunt at grocery stores. You can substitute globe eggplant but it has thicker skin and will need to cook longer.
Nutritional information per serving: 219 calories, 14g protein, 15g fat, 8g carbohydrates, 172mg sodium and 3g fiber
Pescetarian Viking 