Eggplant and Frittatas

I happened to catch The Chew last week when Michael Symon made his ratatouille frittata.  This morning, I was thinking that something like that sounded good because I had made ratatouille last week, so I just typed "ratatouille frittata" into the search bar and lo, and behold, up popped the actual recipe.  While his version sounds really yummy (with the addition of okra), I adjusted it to what I had available in my refrigerator.  That is the nice thing about quiches and frittatas.  They are today's pot luck.  They are both great ways to use up things in your fridge.  In my case, I had ratatouille, asiago bread and feta cheese.

Ratatouille Feta Frittata
Adapted from: http://abc.go.com/shows/the-chew/recipes/Ratatouille-Feta-Frittata-Michael-Symon

• 3 cups ratatouille** (see recipe: http://csafoodie.blogspot.com/2012/07/ratatouille.html)
• 4 slices day-old bread (I used asiago bread)
• 8 eggs*
• 1/4 cup milk
• 4 oz crumbled feta cheese
• salt & pepper, to taste

Preheat broiler to low.  Place 12 inch skillet (I used cast iron) over medium heat.  Spoon ratatouille into skillet and warm.  Cut bread into 1-inch cubes.  Add to the ratatouille and mix well.  In a medium bowl, beat eggs with milk until smooth.  Season as desired with salt & pepper.  Pour over fillings and sprinkle with feta cheese.  Cook until eggs begin to set up.  Once the eggs are 75% set, place the skillet under the broiler and broil about 8-9 minutes or until the top begins to brown.  Remove from oven and allow to set for 5 minutes before serving.

*CSA ingredients
**Farmers market ingredients