Name: Ratatouille frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 1 small brown onion (80g), sliced thinly; 1 small red capsicum (150g), sliced thinly; 1/2 small eggplant (115g), chopped finely; 1 medium tomato (150g), cut into wedges; 2 clove garlic, sliced thinly; 2 tablespoon fresh oregano leaves; 2 eggs; 4 egg whites; 1/4 cup (60ml) skim milk; 2 tablespoon low-fat ricotta; 2 slice wholemeal bread (90g), toasted; 1 tablespoon basil pesto; 60 gram baby rocket leaves; 1/2 medium lemon (70g)

Ratatouille frittata

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Serves 2

Prep

15M

Cook

30M

Total

45M

Ingredients

1 small brown onion (80g), sliced thinly

1 small red capsicum (150g), sliced thinly

1/2 small eggplant (115g), chopped finely

1 medium tomato (150g), cut into wedges

2 clove garlic, sliced thinly

2 tablespoon fresh oregano leaves

2 eggs

4 egg whites

1/4 cup (60ml) skim milk

2 tablespoon low-fat ricotta

2 slice wholemeal bread (90g), toasted

1 tablespoon basil pesto

60 gram baby rocket leaves

1/2 medium lemon (70g)

Method

1.Lightly spray a medium non-stick frying pan with oil. Cook onion, capsicum, eggplant, tomato, garlic and half the oregano over medium heat for 10 minutes or until eggplant is cooked. Season to taste.

2.Whisk together eggs, egg whites and milk in a medium bowl. Pour over vegetables. Top with ricotta. Reduce heat to low, cook for 8 minutes.

3.Preheat grill. Cook frittata under the grill for 2 minutes or until just set.

4.Top frittata with remaining oregano. Spread toast with pesto, serve frittata on toast; accompany with rocket and a squeeze of lemon.

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