Again looking for idea recipes ratatouille omelet that are appetizing? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious ratatouille omelet should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of ratatouille omelet, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare ratatouille omelet good wherever you are, because as long as you know the trick, this dish is can become treat special

Ingredients and seasonings used for prepare

1. Take Ratatouille filling
2. Use 1 unpeeled eggplant (about 1 pound), finely diced
3. Take 2 1/2 teaspoons salt, divided
4. Prepare 1 tablespoon olive oil
5. Prepare 3 cups finely diced onions
6. Take 3 1/2 cups finely diced zucchini
7. Prepare 1 cup finely diced red pepper
8. Prepare 3/4 cup diced green pepper
9. Take 4 garlic cloves, minced
10. Use 1 can(14 1/2 or 16 ounces) tomatoes in purée
11. Use 1/2 teaspoon freshly ground pepper
12. Prepare 1/2 teaspoon thyme
13. Use Omelet
14. Take 1 large egg
15. Prepare 2 large egg whites
16. Take 1/8 teaspoon salt

Add a big pinch of freshly sliced basil and a big pinch of fresh thyme leaves. For the Golden Ratatouille Omelet: add the olive oil to a large saucepan over medium heat, then add the eggplant, zucchini, and peppers. Melt the butter in a small, ovenproof omelette pan. Mix the eggs and milk together and season.

How to make:process Ratatouille omelet:

1. For ratatouille filling, combine the eggplant and 2 teaspoons of the salt in a large colander. Drain 20 minutes; pat dry with paper towels.
2. Heat the oil in a large saucepan over medium- high heat. Add the onions and cook until tender, about 5 minutes. Stir in the eggplant, the remaining 1/2 teaspoon salt, zucchini, red pepper and green peppers, garlic, tomatoes ground pepper, and thyme. Reduce heat and simmer, partially covered, about 45 minutes, until vegetables are tender. Makes 6 cups.
3. For omelet, whisk together egg, egg whites, and salt in a medium bowl until frothy. Spray a medium nonstick skillet with vegetable cooking spray and heat over medium- low heat. Pour the eggs into the pan. When eggs begins to set, spread 1/2 cup of the ratatouille filling on top and continue to cook until the bottom begins to brown. Gently fold the omelet in half and turn onto a serving plate. Makes: 1 servings.
4. Done and ready to serve!

Pour ratatouille in center of egg and fold over. Sprinkle parmesan cheese on top and cover pan for one more minute to melt the cheese. Over medium heat, add butter or ghee to omelette pan and allow it to start bubbling, but not browning. Once bubbly, add eggs to buttered pan, then turn down one notch, allowing the egg mixture to set. Gently lift egg mixture to allow the runny eggs to go underneath the cooked part, repeating until no runny egg remains.

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