Ratatouille & Scrambled Eggs

4
Servings
10m
Prep Time
14m
Cook Time
24m
Ready In


"It is lovely to combine a traditional French dish of stewed veggies with eggs. Great for Brunch, Lunch or dinner. I like to add teaspoon of Mrs Dash Extra Spicy. This recipe is from "get cracking" eggs.ca. The recipe is for 4 sevings. When I tested it I made it as an omelet for 1 serving with 2 eggs."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (396.6 g)
  • Calories 230.7
  • Total Fat - 11.8 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 418.3 mg
  • Sodium - 191.8 mg
  • Total Carbohydrate - 14.5 g
  • Dietary Fiber - 3.4 g
  • Sugars - 9.1 g
  • Protein - 17.5 g
  • Calcium - 126.5 mg
  • Iron - 2.9 mg
  • Vitamin C - 38.3 mg
  • Thiamin - 0.2 mg

Step 1

Lightly oil a large skillet and heat over medium heat.

Step 2

Add onion and zucchini, cook, stirring freguently until golden (about 8 minutes).

Step 3

Add tomatoes & oregano.

Step 4

Remove from skillet & keep warm.

Step 5

Clean skillet. Spray skillet lightly with oil. Place over medium high heat.

Step 6

Whisk eggs & milk together..Pour eggs into the pan.

Step 7

Reduce heat to medium.

Step 8

As the eggs settle gently move a spatula across the bottom to form soft large curds..Cook until the eggs have thickened.

Step 9

Divide eggs between 4 plates and top with the ratatouille veggies. Serve.

Tips & Variations


No special items needed.

Related