Spring Ratatouille

#loveyourleftovers. Start your day right with this Quick Ratatouille — bursting with delicious flavours and packed with plenty of veggies! A little French flair for your morning.


Serves 2

Ingredients

1 courgette, diced 2cm
½ capsicum, diced 2cm 
½ red onion, diced 2cm 
1 clove garlic, thinly sliced
2 Tbsp chopped basil leaves and stalks
1 Tbsp picked thyme leaves
1–2 ripe tomatoes, diced 2cm
Remaining / 200g canned tomatoes 
½ cup frozen peas
1 tsp balsamic vinegar

To serve

2 eggs
1 thin slices grainy bread, toasted

Method

  1. Prep & cook ratatouille. Heat 1 tsp oil in a large fry-pan on medium heat. Add courgette, capsicum and ½ tsp cook for about 5 minutes, stirring occasionally, until beginning to soften. Add onion, garlic, basil and thyme and continue to cook for 2 minutes.
  2. Add fresh and canned tomatoes and peas to pan, bring to a simmer, then reduce heat to low-medium and cook for about 5 minutes. Stir through balsamic vinegar and spinach and cook for a further 2–3 minutes. Season.
  3. Poach eggs. While ratatouille simmers, bring a small pot of water to the boil. Once boiling add vinegar, reduce heat to a rolling boil and stir water to create a swirl. Crack in eggs, one at a time, and leave to poach for 1–2 minutes, until whites have set but yolk is still slightly runny. Drain with a slotted spoon.
  4. Serve with a poached egg on toast or omelette, as a sauce for pan-fried fish or to top some whole grains for a tasty lunch.

Tip, you can use ½ tsp dried herbs rather than fresh if desired.

Nutritional Info (per serve)
Energy (kJ): 986
Energy (Cal): 236
Carbohydrate (g): 24.0
Protein (g): 14.6
Fat (g): 7.7
Saturated Fat (g): 1.5
Sugars (g): 10.9


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