- Prep Time:
- 10 min
- Cook Time:
- 14 min
- 1 large onion, diced
- 4 small zucchini, diced
- 1 medium tomato, seeded and diced
- 1 tsp (5 mL) dried oregano
- 1/8 tsp (0.5 mL) salt
- 1/8 tsp (0.5 mL) pepper
- 8 eggs
- 1/4 cup (60 mL) water or milk (1%)
Spray large non-stick skillet with cooking spray. Heat skillet over medium-high heat.
Add onion and zucchini; cook, stirring frequently, until golden brown, about 8 minutes. Stir in tomato, oregano, salt and pepper; keep warm.
Whisk eggs and water in medium bowl.
Spray 10-inch (25 cm) non-stick skillet with cooking spray. Heat skillet over medium-high heat.
Pour in egg mixture and reduce heat to medium. As mixture begins to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no liquid egg remains.
Divide scrambled eggs between four plates. Top eggs with ratatouille.
Eggplant and/or sweet peppers can be included in the vegetable mixture.
Add dried thyme and bay leaf, if desired.