Friday, June 13, 2014

Ratatouille Egg Bake

This Ratatouille Egg Bake is a great item to make before grocery day or before a trip to "use up all your vegetables".  That's what we did last night.

For my veggies, I cleaned and cut:

1 clove Garlic
2 mini Sweet Peppers
1/4 cup Onions
1/2 cup Broccoli Flowers
1 Carrot
I sliced and microwaved the carrot for 2 minutes to soften.

1 tsp. Olive Oil
Sautee above vegetables in olive oil.

1/2 tsp. Italian Seasoning
1 tsp. fresh Oregano
2/3 cup Diced Tomatoes, canned without salt
Add to other vegetables and heat to evaporate some of the liquid.

Preheat oven to 400 degrees.  In the bottom of an oven proof baking dish, melt 1 Tbsp.  Earth Balance buttery spread.  Add 2 slices 7 Grain Bread, cubed.  Toss and coat.  (Use spread and bread of your choice.)

Cover bread with Ratatouille.  Add cheese if desired (I added 2 Tbsp. Gorgonzola Cheese),  Crack the eggs over the cheese.  Bake for 12 minutes or until egg whites are set.

This dish can be made any day with any combination of vegetables or cheese.  I keep canned no added salt tomatoes in the cupboard and eggs in the refrigerator and bread in the bread box or freezer.  Here's my version for one, made in a mini cast iron skillet:
This dish was inspired by a post on Kitchen Daily from The Woks of Life, the Leung Family.

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