1. Preheat oven to 190°C (375°F). Place the rack in the middle of the oven.

2. Heat oil in a non-stick skillet and add the onion and eggplant. Fry 5 minutes over medium-high.

3. Add the sweet pepper, zucchini, garlic, and dried tomatoes, and cook 5 more minutes.

4. Remove from heat and add the basil and Parmesan. Season generously with pepper and a pinch of salt.

5. Spoon the mixture evenly into a non-stick 12-muffin tin.

6. In a large bowl, whisk eggs vigorously to make the preparation airy.

7. Divide the eggs among the muffin cups and bake 25 minutes or until frittatas rise and become golden brown. 

8. Cool before serving. Serve with a green salad.

Good idea

Each year at the end of summer when my garden is bursting with veggies, I make a big batch of ratatouille. I freeze smaller servings so I can savour this classic Provençal dish for months to come. I serve it au gratin, with poached fish, or grilled chicken. When my daughter was young, I even made ratatouille purées. So why not take the idea a step further by adding ratatouille ingredients to a frittata? For lunch, brunch, or a light supper, it's delicious every time. -Geneviève

Recipe from Les lunchs de Geneviève recipe book by Geneviève O ’Gleman, nutritionist (éditions La Semaine, 2012) www.lunchsante.ca