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    Home » Recipes

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

    Published July 25, 2022. Last modified July 25, 2022 By Gary White

    3.1K shares
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    ratatouille frittata image for Pinterest

    This ratatouille frittata is something special. It's Whole30 compliant, gluten-free, and dairy-free. Perfect for a family breakfast or brunch gathering! Incredibly flavorful and healthy at the same time.ratatouille frittata in pan on wood board

    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

     

    How to make Ratatouille Frittata

    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

    ★ Did you make this Ratatouille Frittata?

    Please give it a star rating below! ★

    ratatouille frittata in pan on wood board

    Ratatouille Frittata

    This ratatouille frittata is something special. Perfect for a family brunch gathering! Incredibly flavorful and healthy at the same time.
    4.84 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Brunch
    Prep Time: 45 minutes
    Cook Time: 1 hour 25 minutes
    Total Time: 2 hours 10 minutes
    Servings: 12
    Calories: 195kcal
    Author: Gary White

    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
    • ½ tsp. black pepper

    Instructions

    • Preheat oven to 325 degrees.
    • 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.
    • Drizzle olive oil around the outside of pan and in the cracks of veggies. Then sprinkle with 2 tsp. of salt.
    • Place skillet uncovered in oven for 40 minutes.
    • Move skillet to stovetop and cook over medium-high heat until juices are evaporated (about 15 minutes).
    • Meanwhile, in a large bowl - combine eggs and 2 tsp. of salt. Whisk well.
    • Once juices are evaporated - gently add eggs to skillet and allow to settle for about 30 seconds.
    • Move skillet back to oven and bake for 30 minutes.
    • Remove from oven, slice like a pie, and enjoy!

    Nutrition

    Calories: 195kcal | Carbohydrates: 24g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 711mg | Potassium: 855mg | Fiber: 3g | Sugar: 5g | Vitamin A: 14015IU | Vitamin C: 41.2mg | Calcium: 101mg | Iron: 2.3mg
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    Reader Interactions

    Comments

    1. 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
    2. 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
    3. Wendy

      January 14, 2019 at 8:58 pm

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

      Reply
    4. Kristin

      September 13, 2019 at 9:55 am

      5 stars
      This is was very nice but I did something wrong. I whisked 2 tsp of finely ground Himalayan salt into the eggs, but the salt didn’t dissolve. After I poured the eggs the salt settled on the bottom of the pan and every bite of the bottom of the frittata was disgustingly salty. But the top 95% was delicious! Anyway- to others to who make this- beware. Thanks for the recipe!

      Reply
    5. PHWILMNC

      September 05, 2020 at 1:26 pm

      5 stars
      Beautiful dish, not all that hard to assemble, I found that I wanted to add some additional seasoning however.

      Reply
    6. Christine

      January 07, 2022 at 5:44 pm

      4 stars
      We added an approved marinara sauce! It’s delicious!!!

      Reply
    7. Sharon

      January 09, 2022 at 2:21 pm

      5 stars
      So easy and delicious!! I added some cheddar cheese which totally worked.

      Reply

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    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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