I know I promised to share a recipe for an open faced BLT on sourdough today, and we'll get to that a little bit later. But everyone knows breakfast is the most important meal of the day, so first things first!
I was so happy to find a portion of the Roasted Ratatouille Salad waiting for me in the fridge this morning! I was equally happy that I also had picked up a carton of the Sparboe Grade A Eggs yesterday (on special this week, natch'). A Ratatouille Frittata, hashbrowns, and fresh fruit were on the table in about 15 minutes!
This frittata could not be any easier. Check out the recipe:
3 eggs, lightly beaten
1 c. leftover Roasted Ratatouille Salad with Feta
large pinch of Parmesan, optional
1 - 2 t. butter
1 or 2 fresh basil leaves, chiffonade (there's that word again! say it to yourself, just for fun.)
Preheat your broiler. In a medium bowl, mix the eggs with the ratatouille salad and the Parmesan. Season with salt and pepper. Place a small nonstick omelet pan over medium heat. Melt the butter and swirl it around to coat. Add in the egg mixture and cook over medium until bottom and sides of eggs are set. Slide the frittata under your broiler and watch it like a hawk, until the top is cooked and fully set.
Slide the frittata onto a cutting board and slice it into wedges. Garnish with your pretty sliced basil and serve, then congratulate yourself on creating such an inexpensive, yet pretty breakfast!