Roasted-Corn Omelette With Fresh Ratatouille
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Roasted-Corn Omelette With Fresh Ratatouille
  Eggs    Brunch    Omelettes  
Last updated 6/12/2012 12:57:30 AM. Recipe ID 20071. Report a problem with this recipe.
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      Title: Roasted-corn omelette with fresh ratatouille
 Categories: .cl, Eggs, Brunch
      Yield: 2 Servings
 
    1/2 c  Fresh or thawed frozen
           -whole-kernel yellow corn
      5    Large eggs, lightly beaten
      1 tb Finely chopped fresh parsley
           -leaves
    1/8 ts Salt
    1/8 ts Ground white pepper
  1 1/2 tb Olive oil
    1/4 c  Diced eggplant
    1/4 c  Diced yellow squash
    1/4 c  Diced zucchini
    1/4 c  Diced tomato
      1    Large plum tomato (opt.)
      1 tb Sour cream (opt.)
           Chopped fresh parsley leaves
           -(opt.)
           Fresh Italian parsley sprigs
           -(opt.)
 
  1. Heat oven to 350'F. Spread corn evenly on baking sheet; bake or
  roast corn 15 minutes or until golden brown. In food processor fitted
  with chopping blade, process roasted corn until chopped; return to
  baking sheet. Bake corn 5 minutes longer or until, dry. In large
  bowl, combine the roasted chopped corn, eggs, parsley, salt, and
  pepper.
  
  2. Make ratatouille filling: In large non-stick skillet, heat l@ T
  oil over medium-high heat. Add eggplant, yellow squash, and zucchini;
  saute until tender-crisp; add diced tomato and toss. Remove skillet
  from heat and set aside.
  
  3. In omelette pan or medium skillet, heat 1/2 T oil over medium-high
  heat. Pour half of egg mixture into skillet and cook just until
  bottom is set and top begins to look dry. Spoon half the ratatouille
  onto half the omelette, then, with spatula, fold eggs over the
  filling to cover. Slide omelette onto plate. Repeat to make another
  omelette.
  
  4. If desired, cut plum tomato crosswise in half. With spoon, scoop
  out seeds and pulp to form 2 hollow shells. Fill each shell with 1/2
  T sour cream and garnish with chopped parsley. Set on plate alongside
  omelette. Garnish with parsley sprigs, if desired.
  
  Nutritional information per serving-protein: 18 grams; fat: 20 grams;
  carbohydrate: 12 grams; fiber; 3 grams, sodium; 593 milligrams-,
  cholesterol; 520 Milligrams; calories: 292.
  
  Country Living/Feb/93  Scanned & fixed by DP & GG
 




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Recipe ID 20071 (Apr 03, 2005)

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