Ratatouille Fritatta

Start this crowdpleasing brunch or BLD recipe with Rach’s Big Batch Ratatouille base.


  • 1 tablespoon butter
  • 1/4 pound speck or prosciutto, thinly sliced (7 wide slices)
  • 3-4 cups prepared ratatouille
  • 8 eggs
  • 1/3 cup milk
  • 1 1/2 cups grated Parmigiano Reggiano cheese
  • Black pepper


Pre-heat the oven to 400°F and place a rack in the center of the oven.

Rub a pan with butter to lightly grease, then line the pan, overlapping the slices of speck or prosciutto in a star formation, letting the ham hang slightly over the edges.

Arrange half of the ratatouille in the bottom of the pan. Whisk up the eggs with milk, cheese and black pepper; stir in the remaining ratatouille and pour into a skillet. Tuck the edges of ham in and place the pan in the oven.

Bake for 25-30 minutes, until set. Cool on a rack for 10 minutes, then turn the pan over and transfer to a serving plate.

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