📖 Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. A little non-stick spray goes a long way, trust me, I've learned from experience.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Try not to burn the garlic, it's the worst!
3. Add the diced eggplant, zucchini, bell peppers, and tomatoes to the skillet. Season with salt, pepper, Italian seasoning, and red pepper flakes. Cook, stirring occasionally, until the vegetables are tender, about 15-20 minutes. Nobody likes crunchy eggplant, ya know?
4. Stir in the fresh basil and parsley. Remove from heat and let the ratatouille cool slightly. Smells amazing already, doesn't it?
5. In a large mixing bowl, whisk together the eggs, milk, cream cheese, and half of the shredded mozzarella cheese. Season with salt and pepper to taste. I like to add a pinch of nutmeg for a lil somethin' somethin'.
6. Pour the cooled ratatouille into the prepared baking dish, spreading it evenly over the bottom. It's like making a vegetable bed!
7. Pour the egg mixture over the ratatouille in the baking dish. Make sure the vegetables are evenly coated. We want eggy goodness in every bite.
8. Sprinkle the remaining mozzarella cheese and grated Parmesan cheese over the top of the bake. Don't be shy with the cheese!
9. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the egg mixture is set. A toothpick inserted into the center should come out clean. If it doesn't, give it another 5 minutes. Patience is a virtue.
10. Let the ratatouille breakfast bake cool for a few minutes before slicing and serving. Garnish with fresh basil leaves, if desired. Enjoy the fruits (and veggies) of your labor!