Ratatouille And Scrambled Eggs Recipes

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RATATOUILLE AND BAKED EGGS



Ratatouille and Baked Eggs image

Use leftover ratatouille to make this recipe for baked eggs. Serve it with toast points or crusty bread for a simple breakfast or brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 3

3 cups Ratatouille
8 large eggs
Coarse salt and ground pepper

Steps:

  • Preheat oven to 350 degrees. Place 3/4 cup ratatouille in each of four 2-cup ovenproof baking dishes set on a rimmed baking sheet. With the back of a large spoon, make 2 indentations in ratatouille in each dish. (Alternatively, place 3 cups ratatouille in a 9-by-13-inch baking dish and make 8 indentations.) Crack 1 large egg into each indentation. Season eggs with salt and pepper. Bake until egg whites are set, 20 to 25 minutes. Serve with toast if desired.

Nutrition Facts : Calories 228 g, Fat 15 g, Fiber 2 g, Protein 14 g

RATATOUILLE AND SCRAMBLED EGGS



Ratatouille and Scrambled Eggs image

Make and share this Ratatouille and Scrambled Eggs recipe from Food.com.

Provided by Chef mariajane

Categories     Breakfast

Time 14m

Yield 4 serving(s)

Number Of Ingredients 9

cooking spray
1 large potato, peeled, diced and cooked (about 1 cup)
1 large onion, diced (about 1 cup)
4 small zucchini, diced (about 4 cups)
1 medium tomatoes, seeded, and diced (about 1/2 cup)
1 teaspoon oregano
salt and pepper
8 eggs
1/2 cup skim milk

Steps:

  • Spray a large nonstick skillet generously with cooking spray. Heat skillet over medium-high heat. Add potato, onion, and zucchini and sauté until golden brown, about 8 minutes. Stir in diced tomato, oregano, salt and pepper, keep warm.
  • Whisk eggs with milk in a large bowl; season with salt and pepper.
  • Spray a 10-inch nonstick skillet with cooking spray. Heat skillet over medium-high heat. Pour in egg mixture and reduce heat to medium-low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are set but still moist.
  • Divide scrambled eggs between 4 warm plates. Top each plate with an equal amount of ratatouille.

Nutrition Facts : Calories 271.1, Fat 10.4, SaturatedFat 3.2, Cholesterol 423.6, Sodium 178.2, Carbohydrate 27.6, Fiber 4.3, Sugar 6, Protein 17.7

RATATOUILLE SKILLET EGGS



Ratatouille Skillet Eggs image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
4 scallions, chopped (white and green parts separated)
1 medium zucchini or yellow squash, chopped
1 small or 1/2 large eggplant, chopped
1/4 teaspoon red pepper flakes
4 cloves garlic, chopped
Kosher salt and freshly ground pepper
1 15-ounce can petite diced tomatoes
1 15-ounce can cannellini beans (do not drain)
1 cup torn fresh basil
8 large eggs
4 large baguette slices

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the scallion whites, zucchini, eggplant and red pepper flakes. Cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Add the garlic and season with salt and pepper. Continue cooking until the garlic is softened, about 1 more minute.
  • Stir the tomatoes, beans (and their liquid) and 1/2 cup basil into the skillet and bring to a simmer. Cook, stirring occasionally, until the sauce thickens, 6 to 8 minutes.
  • Reduce the heat to medium low to maintain a gentle simmer. Make 8 wells in the sauce and crack 1 egg into each well; season each with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 8 to 10 minutes. Remove from the heat and top with the scallion greens and the remaining 1/2 cup basil. Drizzle with the remaining 1 tablespoon olive oil. Serve with the baguette.

Nutrition Facts : Calories 540, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 372 milligrams, Sodium 1020 milligrams, Carbohydrate 61 grams, Fiber 12 grams, Protein 29 grams, Sugar 9 grams

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