Ratatouille Omelet

Bonus recipe – easy ratatouille the day before, serve at dinner, then use the leftover veggies for breakfast the next day.

Follow this link to the recipe:  

Ratatouille Omelet 

•  ½ cup ratatouille  (see recipe below)
•  1 T butter
• 4 eggs, beaten
• 1/4 cup shredded cheddar

Night before:

Reserve ½ cup ratatouille for use in omelet.

Next morning:

Heat a large non-stick skillet on medium heat, and add butter.  Pour in eggs, let cook until soft set.  Spread ratatouille over half of the eggs, cook 2 more minutes, then fold in half.  Sprinkle with cheese.  Cut into 4 pieces and serve.

NOTES:

Easy Ratatouille

Not the classic French takes forever version, but close with a lot less work...

• ¼ cup olive oil
• 1 medium onion, cut in half lengthwise then sliced
• 1 tsp jarred chopped garlic
• 1 pound eggplant, diced.  I like the small, skinny Japenese eggplan
• 1/2 pound zucchini, sliced crosswise 1 inch thick
• 1 green bell pepper, cut into 1-inch pieces
• 15 ounce can diced tomatoes
• Salt and pepper to taste

Saute onion, garlic, eggplant, zucchini and green pepper in a large pot until soft, about 15 minutes.   Stir in tomatoes with juice, and simmer for about 10 – 15 minutes.  Serve.