Omelette with ratatouille vegetables
easy
60 mins
60 mins
Ingredients
- 100 g Onions
- 1 (300 g) Aubergine
- 2 Courgettes (about 200 g each)
- 1 (250 g each) red and green pepper
- 7-10 Tbsp Salt
- 3 TABLESPOONS Olive oil
- 2 Branches of thyme, oregano, rosemary
- 2 Bay leaves
- 8 Eggs
- 1/8 l Milk
- 4 TSP butter or margarine 50 g tomato paste
- 250 g Tomatoes
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Herbs
Directions
- 1
Onions peel and cut into slices. Clean and wash the vegetables. Quarter aubergine and courgette lengthwise and cut into wide slices. Salt the aubergine. Cut the bell peppers into pieces. Fry the onion slices in oil. Tie the herb twigs together and add them to the onions together with the bay leaf, drained aubergine and paprika. Cover and stew for ten minutes. In the meantime, briefly beat the eggs with milk and salt. Fry four omelettes (about 22 in diameter) in one teaspoon of fat. Leave the omelettes to set on a mild heat for about five minutes, keeping them warm until they are served. Stir the tomato paste into the vegetables and bring to the boil. Add the zucchini and cook for three to four minutes. Cut the tomatoes in half, remove the stalk, cut the halves into slices. Add tomatoes to vegetables and bring to the boil. Season with salt, pepper and paprika powder. Put omelettes on plates, fill with vegetables, fold over and garnish with remaining herbs
- 2
Preparation time approx. 1 hour
- 3
E 19,21 g/ F 23,74 g/ KH 13,3 g
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