Ratatouille omelette recipe
A box of eggs and plenty of veg is all you need to whip up a batch of these ratatouille omelettes. This easy omelette recipe is filled with a Med veg medley with courgettes, peppers and onions in a rich tomato sauce, finished with a scattering of melting cheese.
See method- Serves 4
- 20 mins to prepare and 25 mins to cook
- 622 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 2 tbsp vegetable oil
- 2 loose courgettes, cut into 1cm chunks
- 2 red onions, thinly sliced
- 2 peppers, cut into 3cm chunks
- 400g tin chopped tomatoes
- 2 garlic cloves, crushed
- 10g flat-leaf parsley, finely chopped
- 16 eggs
- 80g mature Cheddar, coarsely grated
- 40g butter, cut into 4 cubes
- 1 round lettuce, washed and roughly chopped
- 1 tbsp honey and mustard dressing
Each serving contains
- Energy
- 2590kJ 622.0kcal
- Fat
- 47g
- Saturates
- 17g
- Salt
- 2.0g
- Sugars
- 13g
of the Reference intake
Carbohydrate 14.5gProtein 38.4gFibre 3.5g
Method
- Heat 1 tbsp oil in a large saucepan over a medium-high heat and add the courgettes, onions and peppers. Fry for 2-3 mins, then add the chopped tomatoes, garlic and 50ml boiling water. Bring to the boil, then reduce to a simmer for 20 mins, stirring occasionally, until the vegetables are tender but holding their shape and the sauce has thickened. Stir through half the parsley and season to taste.
- Whisk the eggs with half the grated cheese, the remaining parsley and some seasoning.
- Heat a little of the remaining oil and a cube of butter in nonstick frying pan over a medium-high heat. Pour in a quarter of the whisked eggs and fry for 1-2 mins, then carefully flip using a spatula and cook for a further 1 min until the eggs are set. Slide onto a plate and fill with a quarter of the ratatouille and a sprinkle of the remaining cheese. Repeat until you have used all the ingredients.
- Toss the round lettuce in the honey and mustard dressing and serve with the ratatouille omelettes.
- See more Omelette recipes
