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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.
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


  • 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


  • 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!


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