Roasted Ratatouille with Eggs & Cheese
Served with plenty of crusty bread and a green salad, this is a perfect dish for brunch or a light supper. Roasting is an excellent technique for ratatouille because the vegetables retain a distinct texture, yet the flavors meld. Pay close attention while you are cooking the eggs in the oven; they turn from nicely set to hard as a rock in a flash.
Source: EatingWell Magazine, Fall 2002
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 2 days. Reheat before continuing.
Nutrition Facts
Per Serving:
373 calories; protein 18.4g; carbohydrates 28.7g; dietary fiber 5.6g; sugars 11g; fat 20.7g; saturated fat 6.4g; cholesterol 204.4mg; vitamin a iu 1317.6IU; vitamin c 34.8mg; folate 133.9mcg; calcium 273.3mg; iron 2.1mg; magnesium 43.6mg; potassium 495.2mg; sodium 540.6mg; thiamin 0.2mg.
Exchanges:
1 starch, 3 vegetable, 2 medium-fat meat, 2 fat