simple way to make any night of the week Zucchini frittata with bean ratatouille

How are you doing? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini frittata with bean ratatouille. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini frittata with bean ratatouille is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini frittata with bean ratatouille is something that I’ve loved my entire life.

Table of Contents


  • 5 teaspoons olive oil
  • 1 400g can Italian diced tomatoes
  • 2 baby (about 70g each) eggplant, cut into 2cm-thick pieces
  • 1 brown onion, halved, each half cut into 3 wedges
  • 1 garlic clove, crushed
  • 1 teaspoon caster sugar
  • 1 300g can butter beans, rinsed, drained
  • 1/2 cup loosely packed fresh basil leaves, torn
  • Salt & freshly ground black pepper
  • 4 eggs, at room temperature
  • 2 large (about 150g each) green zucchini, coarsely grated
  • 50g (1/3 cup) grated parmesan or Vegetarian Hard cheese


  • Step 1
    Heat 1 tablespoon of the oil in a saucepan over medium-high heat. Add tomatoes, eggplant, onion, garlic and sugar, and bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 8-10 minutes or until eggplant softens and sauce thickens slightly. Add beans and cook, uncovered, stirring occasionally, for 3-4 minutes or until heated through. Stir in 1/3 cup of basil leaves. Season with salt and pepper. Cover and set aside.
  • Step 2
    Meanwhile, preheat grill on medium. Whisk eggs, zucchini and parmesan in a bowl. Heat remaining oil in a deep 15cm (base measurement) non-stick frying pan over medium heat. Pour egg mixture into pan. Reduce heat to low and cook, uncovered, for 6-7 minutes or until frittata is almost set but top is still runny. Place frying pan under preheated grill and cook for 3-4 minutes or until frittata is set and the top is lightly browned.
  • Step 3
    Slide frittata onto a board and cut into wedges. Divide frittata and ratatouille among serving plates and sprinkle with remaining basil leaves.

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