Ratatouille Egg Bake

Sick child, hubby tied up late at work. . . sounds like a good night to fix myself an egg for dinner!  I was inspired by Kitchen Daily's recipe from the Leung Family for a "Ratatouille Brunch Bake". 

For my veggies, I repeated the recipe I made last night for Ratatouille, omitting the Italian Sausage:

1/3 small Zucchini, sliced
1/3 small Yellow Squash, sliced
1 Sweet Orange Pepper, sliced
1 Garlic Clove, minced
1/4 cup Yellow Onion, sliced
1 tsp. Fresh Oregano
1 tsp. Italian Seasoning
Sautee in olive oil.

1/2 cup Diced Tomatoes, canned without salt, drained
1/4 cup Cooked Northern Beans (I use the Hanover Brand, cooked without salt, frozen)
1/4 tsp. Fennel
1 1/2 tsp. Balsamic Vinegar
1 1/2 Tbsp. Fresh Basil
Add to pan.  Heat and mix with other ingredients.

Preheat oven to 400 degrees.  In the bottom of an individual iron skillet, melt 1 Tbsp.  Earth Balance buttery spread.  Add 1 Oat Bran Dinner Roll, cubed.  Toss and coat.  (Use spread and bread of your choice.)

Cover bread with Ratatouille.  Add cheese if desired (I added 6 Fresh Mozzarella Pearls),  Crack the egg over the cheese.  Bake for 12 minutes.