Ratatouille omelette

Name: Ratatouille omelette
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 1 small aubergine (approx. 230 g); 7-10 Tbsp a red and yellow pepper; 1 (approx. 150 g) small zucchini; 250 g Tomatoes; 1 medium onion; 1-2 Garlic clove; 2 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried herbs of Provence; 150-200 ml Vegetable broth (instant); 5 Eggs (size M); 5 TABLESPOONS Milk; 7-10 Tbsp grated nutmeg; 20-30 g Butter or margarine; 7-10 Tbsp Rosemary, thyme and oregano

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

1 small aubergine (approx. 230 g)
7-10 Tbsp a red and yellow pepper
1 (approx. 150 g) small zucchini
250 g Tomatoes
1 medium onion
1-2 Garlic clove
2 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried herbs of Provence
150-200 ml Vegetable broth (instant)
5 Eggs (size M)
5 TABLESPOONS Milk
7-10 Tbsp grated nutmeg
20-30 g Butter or margarine
7-10 Tbsp Rosemary, thyme and oregano

Directions

1
Clean, wash and drain the aubergine, peppers, zucchini and tomatoes. Dice peppers, aubergine and tomatoes, halve and slice the zucchini. Peel onion and garlic.
2
Roughly dice the onion, press the garlic through a garlic press. Heat olive oil in a pot, fry onion and garlic in it, add vegetables. Stir in tomato paste, season with salt, pepper and herbs from Provence.
3
Pour in broth, bring to the boil, cover and stew for 25-30 minutes. In the meantime, mix eggs, milk, salt, pepper and nutmeg. Heat some fat in a small pan (approx. 18 cm Ø) and add half of the egg mixture.
4
Covered and let stand for 8-10 minutes at low heat. Place on a preheated plate and keep warm. Bake a second omelette from the remaining egg mixture. Season the ratatouille with salt and pepper and place one part on each half of the omelette.
5
Fold the omelettes over and sprinkle with fresh rosemary, thyme and oregano. Olives taste good with them.