Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Ratatouille and Scrambled Eggs Recipe
    Lost? Site Map

    Ratatouille and Scrambled Eggs

    Total Time:

    Prep Time:

    Cook Time:

    14 mins

    0 mins

    14 mins

    Chef mariajane's Note:

    A wonderful dish for a Brunch - so tasty and different, that everyone will want to try it!!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 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 tomato, seeded, and diced (about 1/2 cup)
    • 1 teaspoon oregano
    • salt and pepper
    • 8 eggs
    • 1/2 cup skim milk

    Directions:

    1. 1
      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.
    2. 2
      Whisk eggs with milk in a large bowl; season with salt and pepper.
    3. 3
      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.
    4. 4
      Divide scrambled eggs between 4 warm plates. Top each plate with an equal amount of ratatouille.

    Browse Our Top Breakfast Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Ratatouille and Scrambled Eggs

    Serving Size: 1 (409 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 271.0
     
    Calories from Fat 93
    34%
    Total Fat 10.4 g
    16%
    Saturated Fat 3.2 g
    16%
    Cholesterol 423.6 mg
    141%
    Sodium 178.1 mg
    7%
    Total Carbohydrate 27.6 g
    9%
    Dietary Fiber 4.2 g
    17%
    Sugars 5.9 g
    23%
    Protein 17.7 g
    35%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites