Ratatouille Frittata
Recipe type: Brunch
Cuisine: Whole30
Prep time: 
Cook time: 
Total time: 
  • 2 zucchini - thinly sliced rounds
  • 2 squash - thinly sliced rounds
  • 2 russet potatoes - thinly sliced rounds
  • 5 tomatoes - thinly sliced
  • 3 Tbsp. olive oil
  • 12 large eggs
  • 4 tsp. sea salt - divided
  • fresh cracked black pepper
  1. Preheat oven to 325 degrees.
  2. In large cast iron skillet - arrange zucchini, squash, potatoes, and tomatoes in an alternating circular pattern around outside of pan. Then make an inner circle going the opposite direction. Finally, fill in center to make a "flower-like" shape.
  3. Drizzle olive oil around the outside of pan and in the cracks of veggies. Then sprinkle with 2 tsp. of salt.
  4. Place skillet uncovered in oven for 40 minutes.
  5. Move skillet to stovetop and cook over medium-high heat until juices are evaporated (about 15 minutes).
  6. Meanwhile, in a large bowl - combine eggs and 2 tsp. of salt. Whisk well.
  7. Once juices are evaporated - gently add eggs to skillet and allow to settle for about 30 seconds.
  8. Move skillet back to oven and bake for 30 minutes.
  9. Remove from oven, slice like a pie, and enjoy!
Recipe by The Foodie Eats at https://thefoodieeats.com/ratatouille-frittata/