Ratatouille Omelette, Filled
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 eggplant (s)
- 1 zucchini
- 1 hot pepper
- 1 bell pepper (s)
- 3 tomato (s)
- 1 onion (s)
- 4 tablespoon tomato paste
- 1 dash olive oil
- 2 tablespoon yogurt
- 3 cloves garlic
- 1 pinch (s) salt and pepper
- Lemongrass
- 4 egg (s)
- 200 ml milk
Print Recipe
Pin Recipe Instructions
- Heat a saucepan over medium heat with the olive oil and let the cut vegetables and garlic simmer for about 20 minutes. I like it when the vegetables still have a bit of bite.
- Therefore, every now and then in between costs regarding the degree of cooking.
- At the end, fry the tomato paste in the middle of the pot and then mix it with the vegetables.
- Season with salt, pepper, thyme and lemongrass (ginger also works and brings a nice freshness to the dish).
- Just before the vegetables are ready, whisk the eggs with the milk and let set in a pan on a medium heat for about 4 minutes.
- Finally, put the omelette on a plate, cover half of the ratatouille, close it and spread a good spoonful of yoghurt on top.
- A nice fresh salad goes well with it.
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