Ratatouille Omelet

January 22, 2015
Breakfast, Vegetables, Healthy, B-Team Recipes

Read more about this dish, inspired by a favorite from Bar Americain, in Elyse's blog post

Ratatouille
Makes enough filling for 4 omelets

1 zucchini, cut into ½-inch dice
1 Japanese eggplant, cut into ½-inch dice
1 red bell pepper, cut into ½-inch dice
1 yellow bell pepper, cut into ½-inch dice
1 pint grape tomatoes, cored and halved
½ small red onion, thinly sliced
3 cloves garlic, thinly sliced
Pinch red chile flakes
1 tablespoon fresh thyme leaves
2 tablespoons extra virgin olive oil plus 1 teaspoon
Salt and freshly ground black pepper
Splash of red wine vinegar
¼ cup chopped fresh parsley leaves
¼ cup chopped fresh basil leaves

1. Preheat oven to 375º. Combine the zucchini, eggplant, peppers, tomatoes, onion, garlic, chiles and thyme in a medium bowl. Add the olive oil, season with salt and pepper, and toss to combine. Transfer the vegetables to a baking pan, spread in an even layer, and roast, turning a few times, until lightly golden brown and soft, about 30 minutes.

2. Transfer the vegetables to a bowl. Add the remaining 1 teaspoon of oil, plus the vinegar, parsley and basil, and gently toss to combine. Taste for seasoning, adding more salt and pepper if needed.

Omelet
Makes 1 large omelet

2 whole eggs plus 1 egg white
Salt and freshly ground black pepper
A tiny pat of butter
Chèvre (optional)

1. Crack the eggs into a bowl, season with salt and pepper, and beat with a fork until whites and yolks are fully incorporated.

2. Heat a small nonstick pan over medium-high heat. Add a tiny bit of butter; it should sizzle instantly. Swirl the pan to distribute the butter and pour in the eggs. Let the eggs set for a moment, and then stir with a spatula to help maintain an even texture as they cook. Tilt the pan and lift the edges of the omelet to allow uncooked egg to run off the top and into the pan, as needed. Once the eggs are set, add two scoops of the ratatouille filling and a few small pieces of chèvre, and tilt the pan to aid in wrapping one third of the omelet over the filling. Lift the other edge of the omelet over the filling, and then turn out onto a plate, seam-side down.

3. Serve the omelet with another spoonful or two of ratatouille on top.