Ratatouille Omelet - Country Cooking
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Ratatouille Omelet - Country Cooking
  Eggs    Appetizers  
Last updated 6/12/2012 12:57:30 AM. Recipe ID 20062. Report a problem with this recipe.
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      Title: Ratatouille omelet - country cooking
 Categories: Eggs, Appetizers
      Yield: 8 Servings
 
           Ratatouille (recipe follows)
      1 tb Vegetable oil
      8 lg Eggs, beaten
           Fresh basil sprigs (opt.)
 
  1. Prepare Ratatouille (recipe follows); cover and refrigerate until
  ready to use.
  
  2. Just before serving, heat half of oil in 8-inch skillet over medium
  heat. When skillet is hot, pour in half of eggs; allow eggs to set
  slightly-about 1 minute. With fork, stir eggs until they begin to
  coagulate. Smooth eggs to make them level and continue to cook without
  stirring, until omelet is completely set. Remove omelet from heat.
  
  3. Spoon half of Ratatouille across center of omelet. Carefully fold
  omelet over filling to make a roll. Place omelet on flat plate and
  cool to room temperalure. Repeat to make a second omelet with
  remaining eggs and Ratatouille.
  
  4. When omelets have cooled, cut each crosswise into 4 pieces. Arrange
  omelet pieces on serving plate. Garnish with basil sprigs, if desired.
  
  Ratatouille: In large skillet, heat 1 T olive oil. Saute 1/2 C finely
  diced eggplant until lightly browned and softened; spoon into
  medium-size bowl. In same skillet, heat 1 T olive oil. Saute 1/4 C
  finely diced zucchini and 1/4 C flnely diced yellow squash until
  lightly browned and softened; spoon into bowl with eggplant. In same
  skillet, heat 1 T olive oil. Saute 1/4 C finely diced onion, 1/4 C
  finely diced sweet red pepper, and 1 clove garlic, finely chopped,
  until onion is lightly browned; spoon into bowl with eggplant. Season
  Ratatouille with 1 teaspoon red-wine vinegar, 1/4 t salt, and 1/4 t
  ground black pepper. Cover and refrigerate until ready to use.
  
  Country Cooking/Summer/94  Scanned & fixed by Di and Gary
 




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Recipe ID 20062 (Apr 03, 2005)

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