Ratatouille Stuffed Omelets

Ratatouille is a traditional French peasant dish that is simple and easy to prepare. Stuffing the ratatouille into an omelet makes a yummy side dish into a main course for breakfast, lunch, or dinner, and also offers a tasty way to eat omelets!

Ratatouille Stuffed Omelets

6 eggs
1 small Japanese eggplant, diced
1 medium zucchini, diced
3 garlic cloves, minced
1/2 onion, chopped
3 Roma tomatoes
1 teaspoon herbs de provence
salt and black pepper
1 tablespoon extra-virgin olive oil

Whisk eggs in a mixing bowl, set aside.

Saute onions in olive oil in a non-stick frying pan. When they begin to simmer and become tender, add the garlic, zucchini, eggplant, pepper, and herbs de provence. When the vegetables are tender, or about 10 minutes, add tomatoes. Cook for an additional 5 minutes, then add salt. Remove the vegetables from the pan, set aside.

Next, pour whisked eggs into the same frying pan, making 3 omelets. When they are cooked, place all 3 into separate plates, stuffing half of the omelet with the vegetables. Then fold in half and serve immediately (add additional salt on top of omelets if desired).

Serves 3.