Budget Bytes · by Beth Moncel★ 4.8 (9)
Ratatouille Frittata
NUTRITION · PER SERVING95M COOK
CAL 8%·PRO 15%
CARBS 8G22% OF CAL
3G FIBER1G OTHER4G TOTAL SUGAR
FAT 10G61% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked egg frittata layered with ratatouille vegetables, herbs, and cheese. Works as breakfast, lunch, or dinner, and is naturally low-carb.
mainfrenchegg disheggs🍪 sheet pan🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 eggplant ($1.29)
- 1 zucchini ($0.69)
- 1 yellow onion ($0.45)
- 1 pint grape tomatoes ($1.99)
- 1/2 tsp dried basil ($0.05)
- 1/2 tsp dried oregano ($0.05)
- 1 pinch crushed red pepper ($0.02)
- 1 pinch salt and pepper ($0.05)
- 3 Tbsp olive oil, divided ($0.39)
- 2 cloves garlic, minced ($0.16)
- 6 large eggs ($1.62)
- 1/4 cup milk ($0.09)
- 1 oz. Parmesan ($0.47)
At a glance
PER SERVING · TIME 95M
CAL 8%·PRO 15%
CARBS 8G22% OF CAL
3G FIBER1G OTHER4G TOTAL SUGAR
FAT 10G61% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 20m
- Sodium
- 117mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 329mg
- Calcium
- 86mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 117MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.