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Ratatouille omelette cake


  • Heat a little oil in a heavy-bottomed pan and saute the red onion and garlic until tender. Add the zucchini, eggplant and capsicum. Toss for a few minutes and then add the tomatoes and seasonings. Mix well, turn the heat right down and simmer for about 30 mins until the sauce has cooked down, adding a little stock if needed. When ready, stir in basil and taste for seasoning. 
  • Lightly beat the eggs with seasonings and the cream.
  • Then heat the butter in an omelette pan (or small non-stick pan) until foaming and cook the omelette. Spoon the ratatouille on top and serve as is, or turn out onto a large plate. 
  • Serve with good crusty bread on the side.


  • olive oil
  • ½ red onion, cut into fine wedges
  • 1-2 garlic cloves, crushed
  • 1 small zucchini, sliced
  • 1 large Japanese eggplant, cut into chunks
  • ½ yellow capsicum, cored, seeded & cut into chunks 
  • 2 cans diced tomatoes, drained a little
  • sea salt & freshly ground pepper
  • water or vegetable stock
  • 6 basil leaves, torn 
  • 8 eggs
  • a splash of cream
  • a good knob of butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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