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Ratatouille & cheese omelette

Method

  • Preheat the overhead grill to highest degree.
  • Heat a little oil in a heavy-bottomed pan (that can go into the oven) and gently sauté the red onion and garlic until reasonably tender.
  • Add the eggplant and zucchini. Mix and gently cook for 5 mins or so, continually stirring, being careful not to burn.
  • Then add the tomatoes with quite a bit of seasonings, and toss for a few minutes.
  • Whisk the eggs with the cream, basil and seasonings. Then pour this mixture into the pan and gently cook until firmish.
  • Scatter a generous amount of grated cheese on top and grill until the top is golden.
  • Cut the omelette in wedges and serve with a simple salad on the side.

Ingredients

  • olive oil
  • ½ large red onion, cut into thin wedges
  • 1-2 garlic cloves, crushed
  • 1-2 Japanese eggplants, cut into chunks
  • 1-2 zucchini, cut into chunks
  • ½-1 punnet cherry tomatoes, halved
  • sea salt & freshly ground pepper
  • 8 large eggs
  • a splash of cream
  • 1 tbsp chopped fresh basil
  • grated cheese

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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