Entrée Gluten-Free Recipes Whole30

Ratatouille Frittata – Whole30, Gluten-Free, Dairy-Free

ratatouille frittata in pan on wood board

Ratatouille Frittata

Our family has decided to do the Whole30 diet. So you know what that means… Time to get creative with the food! Over the years I’ve found that the only times I’m successful with dieting is when I make a concerted effort to make delicious food. So here’s one of my weekend creations – a delicious ratatouille frittata!

 

I Cannot Lie to You…

This recipe requires a good amount of work. Not difficult work. But it just takes some time to make this dish look stunning. But, sometimes it’s worth it for that “Wow!” factor – which this delivers, both with appearance and flavor! I highly recommend getting a high-quality v-blade mandoline slicer. We’ve owned several over the years, but the one pictured above has proven to be worth the investment.

You’ll Notice a Difference

Traditional ratatouille contains eggplant. I don’t really like eggplant. Well, unless it’s breaded, fried, and covered with cheese and sauce. So, for this dish, I decided to switch it out for potatoes. It worked. I mean, it really worked!

 

ratatouille frittata in pan on wood board

 

The Process

mandoline with sliced potatoes

Using a mandoline, thinly slice potatoes…

 

thinly sliced potatoes soaking in water

…and place them in cold water.

 

mandoline with sliced zucchini

Also using a mandoline, slice zucchini, squash, and tomatoes. Set aside.

 

thinly sliced potatoes, tomatoes, zucchini, and squash in ratatouille pattern

Preheat oven to 325 degrees. In 10-inch nonstick skillet – arrange zucchini, squash, potatoes, and tomatoes in an alternating circular pattern…

 

thinly sliced potatoes, tomatoes, zucchini, and squash in ratatouille pattern

…around outside of pan.

 

thinly sliced potatoes, tomatoes, zucchini, and squash in ratatouille pattern

Then make an inner circle going the opposite direction.

 

thinly sliced potatoes, tomatoes, zucchini, and squash in ratatouille pattern with plastic bottle

Drizzle olive oil around the outside of pan and in the cracks of veggies.

 

thinly sliced potatoes, tomatoes, zucchini, and squash in ratatouille pattern topped with sea salt

Then sprinkle with 2 tsp. of salt.

 

thinly sliced potatoes, tomatoes, zucchini, and squash in ratatouille pattern baking in oven

Place skillet uncovered in oven for 40 minutes.

 

thinly sliced potatoes, tomatoes, zucchini, and squash in ratatouille pattern

Move skillet to stovetop and cook over medium-high heat…

 

one dozen raw eggs topped with sea salt

Meanwhile, in a large bowl – combine eggs and 2 tsp. of salt. Whisk well.

 

thinly sliced potatoes, tomatoes, zucchini, and squash in ratatouille pattern

…until juices have evaporated (about 15 minutes).

 

pouring eggs over thinly sliced potatoes, tomatoes, zucchini, and squash in ratatouille pattern

Once juices are evaporated – gently add eggs to skillet…

 

thinly sliced potatoes, tomatoes, zucchini, and squash in ratatouille pattern topped with raw eggs

…and allow to settle for about 30 seconds.

 

thinly sliced potatoes, tomatoes, zucchini, and squash in ratatouille pattern topped with raw eggs baking in oven

Move skillet back to oven and bake for 30 minutes. Remove from oven, slice like a pie, and enjoy!

 

And this is the AMAZING Result…

ratatouille frittata sliced on wooden cutting board

 

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ratatouille frittata in pan on wood board
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Print

Ratatouille Frittata

This ratatouille frittata is something special. Perfect for a family brunch gathering! Incredibly flavorful and healthy at the same time.

Course Main Course
Cuisine Brunch
Prep Time 45 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 10 minutes
Servings 12
Calories 195 kcal
Author The Foodie Eats

Ingredients

  • 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
  • 1/2 tsp. black pepper

Instructions

  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!
Nutrition Facts
Ratatouille Frittata
Amount Per Serving
Calories 195 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 163mg 54%
Sodium 711mg 30%
Potassium 855mg 24%
Total Carbohydrates 24g 8%
Dietary Fiber 3g 12%
Sugars 5g
Protein 8g 16%
Vitamin A 280.3%
Vitamin C 49.9%
Calcium 10.1%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

ratatouille frittata image for Pinterest

 

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4 Comments

  • Reply
    Jesse
    April 19, 2017 at 10:15 am

    What is the Whole30 diet??

    • Reply
      Chef Gary
      April 19, 2017 at 12:11 pm

      Basically, it’s whole foods for 30 days. No wheat, no dairy, no legumes, no alcohol – in a nutshell. All the fun stuff 🙁

  • Reply
    Katie
    April 21, 2017 at 3:14 pm

    I’m on my 4th W30, day 20. My hubby and I have decided every Jan, April and October we will Whole30 it. Works for us. Food is DELICIOUS. Miss certain things, but you can do anything for 30 days.

  • Reply
    Wendy
    January 14, 2019 at 8:58 pm


    Oh my goodness, thanks for sharing! This my next meal.

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