This sensational frittata is excellent for breakfast, brunch, lunch, dinner or a picnic.
For the ratatouille, follow my recipe which you'll find here, but omit the fennel and make sure to crush the garlic rather than bruising it.
Make the ratatouille and leave it to cool. Place half of it in a strainer and leave to drain over a bowl for an hour. Or place in the fridge and leave to drain overnight.
This step will remove most of the liquid. Don't throw it away as it's delicious.
Mix the breadcrumbs through the vegetables. Lightly oil a medium-large frying pan, using a brush to coat the sides. Place the ratatouille-breadcrumb mix in the pan, using a wooden spoon to level it.
In a large bowl, beat the eggs with 1/2 -1 teaspoon salt and cracked pepper. Add the parmesan cheese and extra torn basil leaves, if using. Mix well to combine.
Pour the egg mixture over the vegetables, using a wooden spoon to push the eggs through to the bottom of the pan.
Place the pan over medium heat and let cook for about 15 minutes or until eggs are beginning to set. Be careful not to let them catch on the bottom.
Meanwhile preheat the grill. Place the pan under the grill until eggs are set and the top is golden.
Remove from grill. Leave ten minutes, then run a spatula around edges of pan. To turn out, place a large plate over the top and flip the pan upside down.
Tip: for even more flavour, drizzle a little of the warm ratatouille juices over a slice of the frittata.