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Ratatouille Frittata Recipe

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In DePere, Wisconsin, Anne Michalski whips up this colorful brunch dish when her college friends visit for the weekend. "The fluffy eggs pick up wonderful flavor from spicy chunks or leftover sausage," she notes. "And the hash browns and tasty vegetable mixture make it filling enough to serve for dinner."

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Ratatouille Frittata Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

2 cups frozen cubed hash brown potatoes
2 tablespoons olive oil
2 cooked Johnsonville® Mild Italian Sausage links, diced
2 cups cooked ratatouille (from the Ratatouille with Sausage recipe also in Recipe Finder)
6 eggs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

In a 10-in. or 12-in. ovenproof skillet, cook hash browns in oil until browned. Stir in sausage and ratatouille.
In a bowl, beat eggs, milk, salt and pepper; pour over vegetables. Cover and cook over medium-low heat until eggs are nearly set, about 10 minutes.
Uncover; broil 6 in. from the heat for 2-3 minutes or until eggs are completely set and top is lightly browned. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 426 calories, 29 g fat (9 g saturated fat), 359 mg cholesterol, 817 mg sodium, 19 g carbohydrate, 3 g fiber, 22 g protein.

Originally published as Ratatouille Frittata in Quick Cooking September/October 1998, p42

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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