As a child I never had Ratatouille (by that name anyway) but when I met Rudy Popolo he made it all the time at his home and in every city in Europe we would have Ratatouille at his favorite dinner spots. Although my dear friend Rudy’s was my first choice, after many menus my favorite was at La Pomme d’Amour in London. How can that be so simple after travelling around the world, and we could walk there from the Kensington Hilton. We found the d’Amour from all the walking and some evenings too tired to venture out again for dining and soon it was our “local”. I never had a Ratatouille Frittata anywhere than Rudy’s’ kitchen or mine.
- 5-6 Lg. Eggs
- 1 1/2 C. Ratatouille *
- 1/2 C. Parmesan Cheese (grated)
- 1-2 T. Olive Oil
- Salt and Pepper to taste
* Ratatouille is wonderful hot, warm, and cold as is…….
- Whisk the eggs in a large bowl completely
- Add the Ratatouille and the Parmesan Cheese and combine
- Add the oil to an oven proof pan and heat to medium high
- Preheat oven to 400 degrees
- Lower heat and add the egg mixture; heat until bottom is browned
- Remove from heat and place in oven; cook approx. 10 minutes until top is browned
- Remove from oven, invert and place on warmed serving platter/serve immediately (yet delicious at room temperature as well
Ratatouille (Recipe from Julia Childs)