Ratatouille Omelet
Author: Epicurus.com Kitchens
Ingredients
  • Ratatouille (see below) or see Recipe
  • 1 Tablespoon vegetable oil
  • 8 large eggs, beaten
  • fresh basil sprigs (optional)
Instructions
  1. Prepare Ratatouille (recipe follows); cover and refrigerate until ready to use.
  2. Just before serving, heat half of oil in 8-inch skillet over medium heat. When skillet is hot, pour in half of eggs; allow eggs to set slightly-about 1 minute. With fork, stir eggs until they begin to coagulate.
  3. Smooth eggs to make them level and continue to cook without stirring, until omelet is completely set. Remove omelet from heat.
  4. Spoon half of Ratatouille across center of omelet.
  5. Carefully fold omelet over filling to make a roll. Place omelet on flat plate and cool to room temperature. Repeat to make a second omelet with remaining eggs and Ratatouille.
  6. When omelets have cooled, cut each crosswise into 4 pieces. Arrange omelet pieces on serving plate. Garnish with basil sprigs, if desired.
Ratatouille:
  1. In large skillet, heat 1 Tablespoon olive oil. Saute 1/2 Cup finely diced eggplant until lightly browned and softened; spoon into medium-size bowl. In same skillet, heat 1 Tablespoon olive oil. Saute 1/4 Cup finely diced zucchini and 1/4 Cup flnely diced yellow squash until lightly browned and softened; spoon into bowl with eggplant. In same skillet, heat 1 Tablespoon olive oil. Saute 1/4 Cup finely diced onion, 1/4 Cup finely diced sweet red pepper, and 1 clove garlic, finely chopped, until onion is lightly browned; spoon into bowl with eggplant. Season Ratatouille with 1 teaspoon red-wine vinegar, 1/4 tsp salt, and 1/4 tsp ground black pepper.
  2. Cover and refrigerate until ready to use.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/ratatouille-omelet/8749/