Scrumptious frittata with ratatouille, a tomato based sauce with chunky vegetables. Quick and easy, this dish is suitable for vegetarian, gluten free, paleo, primal and scd diets.
As I usually make a cooked breakfast for a small crowd, I often have leftovers which I then include in my frittata. This time I had a pumpkin and kale mix and some roasted tomatoes and zucchinis.
Pumpkin and kale mix:
Chopped de-seeded pumpkin
Salt to taste
Put all ingredients into a pot and add just a bottom of water. Cook on low heat with lid on until pumpkin and kale are soft.
Roast tomato and zucchini:
Put onto oven tray and cook at 170C for around 20 minutes. Ensure the tomatoes don’t overcook as they will go mushy.
Now put the pumpkin and kale mix (press to side of pot to get rid of excess liquid) and the tomatoes and zucchinis on the bottom of an oven tray. Whip some eggs (to serve around 6-8 people I whip up around 12 eggs and use a large oven tray), add salt and pepper to taste. Pour the egg mix over the vegetables in the tray. Cook at 160C in the oven for around 1/2 hour to 40 minutes. The frittata needs to be firm to touch in the middle of the tray.
Fill a slow cook pot or thermal cooker with chopped capsicum, chopped tomatoes, chopped zucchinis, chopped eggplant, chopped onion, chopped chillies to taste, a couple of handfuls of sultanas, one bottle of passata (strained tomatoes), 1 Tbs cumin, a splash of Apple Cider Vinegar and 1 1/2 Tbs salt. You can also add some green beans if you like. Bring this to a boil, adding some water if not enough liquid (and adding some tomato paste if you would like the consistency to be a bit thicker). Simmer for as long as possible, ideally in a thermal cooker (I leave mine in the thermal cooker for at least 4 hours). It adds a lovely flavour to the frittata!
©2014 Zaia at wholefoodcookery.com – recipe for frittata with ratatouille, vegetarian, gluten free, paleo, primal, scd.