I am answering the call for “The 101 Omelet Recipe Series” The challenge is simple. All you need to do is submit a unique omelet recipe. The first 101 recipes will be consolidated and presented on the event hosted by Sangeeth of Art of Cooking Indian Food.
My entry is the Ratatouille Omelet. There are many Ratatouille recipes floating around the Internet, but this one really makes my mouth sing. Enjoy!
1 tablespoon sharp cheddar, grated
2 tablespoons olive oil
Ratatouille (recipe follows)
salt and pepper to taste
1 large eggplant, peeled and diced
½ cup extra virgin olive oil
2 medium-size onions, diced
3 ripe but firm tomatoes seeded and diced
2 medium-size zucchini, peeled and diced
3 green bell peppers, seeded diced
1 garlic clove, crushed
2 tablespoons dried herbes de Provence
salt & pepper to taste
1. Lay the eggplant dices on some paper towels and sprinkle with salt. Leave them to drain for 30 minutes then pat dry with paper towels.
2. In a large pan, heat the olive oil over medium heat, then cook the onions until translucent, about 6 minutes, stirring occasionally. Add the eggplant, tomatoes, zucchini, peppers, and garlic and stir gently. Add the herbes de Provence and season with salt and pepper. Cover and simmer over a medium-low for 45 minutes to 1 hour, stirring occasionally to prevent sticking.
Put olive oil in skillet when skillet is hot. Add the beaten eggs. When eggs are firm, but not dry, add four tablespoons of the Ratatouille. Fold omelet and sprinkle the grated cheese over the top and serve.