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Ratatouille and Vermont Goat Cheese Omelet

Ratatouille and Vermont Goat Cheese Omelet
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Yield: 4 servings

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  • 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


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.



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


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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