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–+ servings

Ratatouille Egg Bake

French Kiss Cook
Pour an egg mixture over slices of zucchini, eggplant, and tomato for a brunch twist on a classic.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Breakfast, Brunch
Cuisine American, French
Servings 6
Calories 90 kcal

Equipment

  • 9-inch Round Baking Dish

Ingredients
  

  • 1½ small Zucchini
  • 1 piece Eggplant
  • 4 pieces Roma Tomatoes
  • 5 large Eggs
  • ¼ cup Red Onion finely chopped
  • 2 cloves Garlic minced
  • 2 teaspoon Herbe de Provence or oregano/basil
  • 1 teaspoon Salt
  • 1 tablespoon Grainy Mustard

Instructions
 

  • Preheat the oven to 375F. Lightly grease the inside of a 9" round baking dish.
  • Slice the zucchini, tomatoes and eggplant slices in ¼ inch slices. Try to cut them in a way that they resemble in size for even baking.
    1½ small Zucchini, 1 piece Eggplant, 4 pieces Roma Tomatoes
    Someone cutting zucchini slices.
  • Stack the slices, alternating between the three veggies, positioning them vertically in the baking dish.
    arranging slices of vegetables in a baking dish.
  • Whisk together in a bowl; the eggs, milk, garlic, onion, salt, herbs, and Dijon mustard.
    5 large Eggs, ¼ cup Red Onion, 2 cloves Garlic, 2 teaspoon Herbe de Provence, 1 teaspoon Salt, 1 tablespoon Grainy Mustard
    Someone adding mustard to a bowl of egg mixture.
  • Pour the egg mixture over the vegetables in the baking dish. Place the dish in the preheated oven for 30-35 minutes or until the eggs are set and golden.
    Someone pouring an egg mixture over a baking dish of vegetable slices.

Video

Nutrition

Calories: 90kcalCarbohydrates: 7gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 155mgSodium: 479mgPotassium: 331mgFiber: 3gSugar: 4gVitamin A: 322IUVitamin C: 8mgCalcium: 46mgIron: 2mg
Keyword eggplant, eggs, tomato, zucchini
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