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Ratatouille Breakfast Skillet Strata

Megan Gordon
  • minutes
  • Serves 6

INGREDIENTS

1

sourdough baguette, cut into 1/2-inch slices

1/4 cup

extra-virgin olive oil, divided

1

medium yellow onion, thinly sliced

1

small eggplant, cut into 1/2-inch pieces (about 2 cups)

1

small zucchini, halved lengthwise and diced

1/2

medium red bell pepper, sliced into thin strips

3

small plum tomatoes, seeded and coarsely chopped (about 1 cup chopped)

1/4 cup

chopped kalamata olives

3/4 tsp

kosher salt

1/4 cup

shredded fresh basil leaves

1 tbsp

chopped fresh thyme

3

large eggs

1 cup

whole milk

1/4 cup

freshly grated Parmesan cheese

1/2 cup

shredded Fontina cheese (or mozzarella)