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Ratatouille and Scrambled Eggs

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“A wonderful dish for a Brunch - so tasty and different, that everyone will want to try it!!”

Ingredients Nutrition

  • cooking spray
  • 1 large potato, peeled, diced and cooked (about 1 cup)
  • 1 large onion, diced (about 1 cup)
  • 4 small zucchini, diced (about 4 cups)
  • 1 medium tomatoes, seeded, and diced (about 1/2 cup)
  • 1 teaspoon oregano
  • salt and pepper
  • 8 eggs
  • 12 cup skim milk


  1. Spray a large nonstick skillet generously with cooking spray. Heat skillet over medium-high heat. Add potato, onion, and zucchini and sauté until golden brown, about 8 minutes. Stir in diced tomato, oregano, salt and pepper, keep warm.
  2. Whisk eggs with milk in a large bowl; season with salt and pepper.
  3. Spray a 10-inch nonstick skillet with cooking spray. Heat skillet over medium-high heat. Pour in egg mixture and reduce heat to medium-low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are set but still moist.
  4. Divide scrambled eggs between 4 warm plates. Top each plate with an equal amount of ratatouille.

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