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Ratatouille and Vermont Goat Cheese Omelet

Ratatouille and Vermont Goat Cheese Omelet
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Yield: 4 servings

Ratatouille

Ingredients:

  • 1 tablespoon oil
  • 1 red onion, finely chopped
  • 1 teaspoon minced garlic
  • 1/2 eggplant, skin removed and cut into small cubes
  • 1 small zucchini, chopped
  • 2 ripe tomatoes, chopped
  • 1 tablespoon minced parsley
  • 1/2 teaspoon tarragon
  • 1 teaspoon basil

Instructions:

In a large skillet, heat oil and saute onion with garlic. Simmer until onions become translucent. Add other vegetables and herbs. Cook 15 to 20 minutes, or until all ingredients are soft.

Omelet

Ingredients:

  • 8 eggs
  • 1/4 cup milk
  • 1 teaspoon butter
  • 5 ounces goat cheese, sliced or crumbled

Instructions:

Mix eggs and milk. In a large skillet, heat butter, then pour in egg batter.

When egg begins to thicken, add ratatouille and one or two pieces of goat cheese; fold over onto a warmed plate. Cover to keep warm while repeating with remaining egg batter, ratatouille, and cheese for other omelets.
Updated Thursday, March 6th, 2003

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