Ingredients
- 5 teaspoons olive oil
- 1 400g can Italian diced tomatoes
- 2 baby (about 70g each) eggplant, cut into 2cm-thick pieces
- 1 brown onion, halved, each half cut into 3 wedges
- 1 garlic clove, crushed
- 1 teaspoon caster sugar
- 1 300g can butter beans, rinsed, drained
- 1/2 cup loosely packed fresh basil leaves, torn
- Salt & freshly ground black pepper
- 4 eggs, at room temperature
- 2 large (about 150g each) green zucchini, coarsely grated
- 50g (1/3 cup) grated parmesan or Vegetarian Hard cheese
Method
- Step 1Heat 1 tablespoon of the oil in a saucepan over medium-high heat. Add tomatoes, eggplant, onion, garlic and sugar, and bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 8-10 minutes or until eggplant softens and sauce thickens slightly. Add beans and cook, uncovered, stirring occasionally, for 3-4 minutes or until heated through. Stir in 1/3 cup of basil leaves. Season with salt and pepper. Cover and set aside.
- Step 2Meanwhile, preheat grill on medium. Whisk eggs, zucchini and parmesan in a bowl. Heat remaining oil in a deep 15cm (base measurement) non-stick frying pan over medium heat. Pour egg mixture into pan. Reduce heat to low and cook, uncovered, for 6-7 minutes or until frittata is almost set but top is still runny. Place frying pan under preheated grill and cook for 3-4 minutes or until frittata is set and the top is lightly browned.
- Step 3Slide frittata onto a board and cut into wedges. Divide frittata and ratatouille among serving plates and sprinkle with remaining basil leaves.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
1208 kj
Energy
16g
Fat Total
6g
Saturated Fat
8g
Fibre
20g
Protein
228mg
Cholesterol
284.02mg
Sodium
11g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: Jane Charlton
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
0