Name: Ratatouille Frittata
Prep time: 45 min
Cook time: 85 min
Total time: 130 min
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

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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.

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!

How to make Ratatouille Frittata

Using a mandoline, thinly slice potatoes...

...and place them in cold water.

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...

...around outside of pan.

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.

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

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

...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…

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