17 minutes ago
Saturday, September 4, 2010
Here is a great idea for using leftover ratatouille.
At the end of summer, I always make a big batch of ratatouille, since eggplants, red peppers, plum tomatoes, zucchini and onions are plentiful in my neck of the woods.
I love it just on its own or served over rice. I make it differently every time, depending on what I have on hand.
It usually lasts all week in the fridge, but by day 5, I am a bit tired of it.
Here is my favorite way to make use of every last bit.
It's a great breakfast or brunch, served warm or room temp and also delicious warm on a fresh baguette.
Ratatouille Frittata (basically a big omelet!):
1 cup of ratatouille (click here for recipe)
1/3 cup grated Parmigiano Reggiano cheese
salt & pepper to taste
2 sprigs of thyme, leaves removed
Whisk all ingredients in a bowl.
Pour about an 1/8 cup of olive oil in a heavy skillet. You don't want the omelet to stick.
Pour in egg mixture and cook a few seconds, then turn the heat down low and cook until the sides are starting to solidify, but the center is still wet. I use a fish spatula to check it.
Make sure you are using an ovenproof skillet and not a wooden or plastic handled one!
Place under the broiler about 3 minutes to set the middle.
Using your thin spatula, carefully slide the omelet onto a serving plate and slice into pieces.