Ratatouille is a delectable French vegetable stew that almost everyone can enjoy. You can turn this wonderful dish into an omelette to make a filling breakfast.
1 aubergine, sliced
1 small onion, sliced
3 tablespoons olive oil
1 large courgette, sliced
1 red pepper, cored and cut into strips
2 tomatoes, seeds removed and chopped
Salt and freshly ground black pepper
2 tablespoons cold water
75ml heavy cream
75g Gruyere cheese grated
Heat the oil in a skillet under medium heat. Sauté the onions until they are translucent. Add the tomatoes, aubergine, courgette and red bell pepper. Cover and cook it until the vegetables are soft, around 15-20 minutes. Season it with salt and pepper.
Place the eggs and the cold water in a medium sized bowl and whisk well. Add the cooked vegetables.
Melt the butter in a deep oven proof frying pan or you can melt the butter and pour it into a shallow baking dish. Place the egg and vegetable mixture into the pan and cook it for 3-5 minutes or until the egg sets. Top the omelette with cream and sprinkle with grated cheese. Place the pan in the oven for 5-8 minutes or until the cheese bubbles and turns golden brown. Remove from heat and let it stand for 3 minutes before serving. Transfer to a plate and serve warm.
Photo Courtesy Of: mandiraj