- Preheat oven to 190°C (375°F). Place the rack in the middle of the oven.
- Heat oil in a non-stick skillet and add the onion and eggplant. Fry 5 minutes over medium-high.
- Add the sweet pepper, zucchini, garlic, and dried tomatoes, and cook 5 more minutes.
- Remove from heat and add the basil and Parmesan. Season generously with pepper and a pinch of salt.
- Spoon the mixture evenly into a non-stick 12-muffin tin.
- In a large bowl, whisk eggs vigorously to make the preparation airy.
- Divide the eggs among the muffin cups and bake 25 minutes or until frittatas rise and become golden brown.
- Cool before serving. Serve with a green salad.
Each year at the end of summer when my garden is bursting with veggies, I make a big batch of ratatouille. I freeze smaller servings so I can savour this classic Provençal dish for months to come. I serve it au gratin, with poached fish, or grilled chicken. When my daughter was young, I even made ratatouille purées. So why not take the idea a step further by adding ratatouille ingredients to a frittata? For lunch, brunch, or a light supper, it's delicious every time. -Geneviève
Recipe from Les lunchs de Geneviève recipe book by Geneviève O ’Gleman, nutritionist (éditions La Semaine, 2012) www.lunchsante.ca
Photo credit: Sophie Carrière