Welcome to the second in a series of five posts where I’ll be putting a spin on some of Jamie Oliver’s healthy breakfast recipes, along with a group of Food Revolution Ambassadors around the world. For this post, we were tasked with switching up Jamie’s Mexican-Style Omelette Wrap, a thin omelette wrapped around a tomato salad with a chipotle dressing. Jamie says:
Zingy with a bit of a kick, this silky omelette will really get you going in the morning. Plus it’s packed with good stuff: tomatoes are a source of Vitamin C, which we need to keep our teeth and gums healthy. Delicious!
Whilst I love a good omelette, if I’m having eggs in the morning, I sometimes want something a little more hands off. Enter: the frittata. It’s the same eggy goodness you get with an omelette but once you’ve made sure the vegetables are nearly cooked, it’s pretty hands off (as in, you can keep an eye on it when you have a cup of coffee in one hand – no flipping or folding required!). I’ve made a ratatouille “quiche” (no cream so it’s not quite a quiche) before and this is a nice variation on that dish, that works also for gluten-free folks.
Frittata packed with ratatouille - an excellent way to get your "five a day"!
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
2 tablespoons olive oil
1 small onion (approx. 100g), halved and thinly sliced
2 cloves garlic, minced
1 small eggplant (approx. 200 g)
1 small zucchini (approx. 200 g)
1 medium bell pepper (approx. 200 g)
2 small tomatoes (approx. 200 g total)
60 mL (1/4 cup) water
1/4 teaspoon sea salt
freshly ground black pepper
50g soft goat cheese, crumbled
Chop all the vegetables into large (2-3 cm) cubes.
Heat the broiler to high (400˚F).
Heat the oil in a medium ovenproof skillet (12 inches/ 30 cm) over medium heat.
Add the onion and garlic and sauté, stirring constantly for about a minute.
Add the eggplant and zucchini and sauté, stirring occasionally for approx. 8 minutes or until the vegetables are starting to soften a little.
Add the tomatoes and peppers and and give the vegetables a good stir. Sauté the vegetables, stirring occasionally, for another 3-4 minutes or until the tomatoes are starting to break down a little. The eggplant will be quite soft now too.
Whisk the eggs with the water, salt and pepper and pour into the pan, making sure to rearrange the vegetables if necessary so they are evenly distributed.
As eggs start to set around the edges, use a heatproof spatula to gently lift the cooked parts to let he uncooked egg to go underneath.
Cook until bottom of the frittata is completely set and top is almost set (approx. 7-9 minutes).
Sprinkle the goat cheese over the top of the frittata and place the skillet under the broiler for approx. 5 minutes or until the cheese is melted and the top is golden brown and puffy.
Use oven mitts to remove the pan to a wire rack to cool. Don't forget the pan handle will be hot for a long time! I leave a tea towel or oven mitt on the handle to remind me!
Either slide the frittata onto a cutting board to slice and serve or slice directly from the pan, using a plastic spatula to cut.
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