Ratatouille Frittata

Preheat the oven to 400ºF. Dice the eggplant and zucchini into 1-inch pieces. Slice the onion into 1/2-inch strips. Place the eggplant, zucchini, onion, and grape tomatoes (whole) onto a large baking sheet.

Sprinkle the basil, oregano, crushed red pepper, and a pinch of salt and pepper over the vegetables. Drizzle 2 Tbsp of the olive oil over top, then toss the vegetables until they are coated in oil and spices.

Roast the vegetables for 50 minutes, stirring every 20 minutes or so, or until they are wilted and browned on the edges, and all the grape tomatoes have burst.

When the vegetables are almost finished roasting, add the last tablespoon of olive oil to a large oven-safe skillet. Place the skillet over medium heat and add the minced garlic. Sauté the garlic for 1-2 minutes, or just until it is soft and fragrant. Make sure to spread the oil up the sides of the skillet to help prevent the eggs from sticking.

Add the roasted vegetables to the skillet with the garlic and stir to combine. Briefly whisk the eggs, milk, and a pinch of salt and pepper together in a separate bowl, then pour them over top of the vegetables in the skillet. Finally, top the eggs and vegetables with shredded Parmesan.

Transfer the hot skillet to the oven (still at 400ºF) and bake the dish for about 30 minutes, or until the eggs have puffed slightly and are golden brown around the edges. The total baking time will vary slightly depending on the type of cookware and the temperature of the contents before they go in the oven.

Once the frittata has baked, remove it from the oven, let it rest for about 5 minutes, slice it into eight pieces, and serve.