Juicy frittata with ratatouille and braised vegetables

Instructions

1. Finely chop 2 onions.
2. Heat a pan and sauté the onions in 1 tablespoon olive oil.
3. Season with salt and sauté, covered, for 5-10 minutes.
4. Stir after 10 minutes and add a little water if the onions are dry are.
5. Transfer the finished onion to a plate.
6. Dice the courgettes.
7. Add to the pan with olive oil and sauté over low heat.
8. Season with salt and cook, covered, for 10-15 minutes.
9. Add the courgettes to the onions on the plate.
10. Prepare the aubergines in the same way.
11. Return all the vegetables to the pan.
12. Add the chopped Pimientos de Padron with the diced tomatoes.
13. Chopped garlic and bay leaf add.
14. Season with salt and pepper.
15. Simmer the vegetables covered over a very low heat.
16. Let the ratatouille cool for 30 minutes under the closed lid.
17. Beat the eggs in a bowl and season with salt and pepper.
18. A pan with t Heat the olive oil over medium-high heat.
19. Pour in half of the beaten eggs.
20. When the eggs begin to set, add the ratatouille vegetables on top.
21. Pour the remaining egg mixture on top and let the omelet set.
22. The vegetable frittata sprinkle with cheese, season with pepper and garnish with herbs if you like.