From craving to table
Instructions
- 1
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- 2
Add the onion and garlic; sauté for 2 minutes until fragrant.
- 3
Add the eggplant, zucchini, and red bell pepper. Cook for 5 minutes, stirring occasionally.
- 4
Stir in the diced tomatoes, dried thyme, salt, and black pepper. Cook for another 5-7 minutes until vegetables are tender and most liquid has evaporated. Remove ratatouille from skillet and set aside.
- 5
In a mixing bowl, whisk together the eggs, milk, and a pinch of salt and pepper.
- 6
Heat the remaining 1 tablespoon olive oil and butter in the same skillet over low heat.
- 7
Pour in the egg mixture. Gently stir with a spatula, cooking slowly until eggs are just set and creamy.
- 8
Return the ratatouille to the skillet, folding it gently into the eggs. Cook for 1 more minute until heated through.
- 9
Sprinkle with fresh parsley and serve warm.