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Ratatouille omelette recipe

Ratatouille omelette recipe

6 ratings

A box of eggs and plenty of veg is all you need to whip up a batch of these ratatouille omelettes. This easy omelette recipe is filled with a Med veg medley with courgettes, peppers and onions in a rich tomato sauce, finished with a scattering of melting cheese. See method

  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 622 calories / serving
  • Vegetarian
  • Gluten-free

Ingredients

  • 2 tbsp vegetable oil
  • 2 loose courgettes, cut into 1cm chunks
  • 2 red onions, thinly sliced
  • 2 peppers, cut into 3cm chunks
  • 400g tin chopped tomatoes
  • 2 garlic cloves, crushed
  • 10g flat-leaf parsley, finely chopped
  • 16 eggs
  • 80g mature Cheddar, coarsely grated
  • 40g butter, cut into 4 cubes
  • 1 round lettuce, washed and roughly chopped
  • 1 tbsp honey and mustard dressing
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2590kj
    622kcal     31%

  • Fat

    47g 68%

  • Saturates

    17g 86%

  • Sugars

    13g 15%

  • Salt

    2g 33%

of the reference intake
Carbohydrate 14.5g Protein 38.4g Fibre 3.5g

Method

  1. Heat 1 tbsp oil in a large saucepan over a medium-high heat and add the courgettes, onions and peppers. Fry for 2-3 mins, then add the chopped tomatoes, garlic and 50ml boiling water. Bring to the boil, then reduce to a simmer for 20 mins, stirring occasionally, until the vegetables are tender but holding their shape and the sauce has thickened. Stir through half the parsley and season to taste.
  2. Whisk the eggs with half the grated cheese, the remaining parsley and some seasoning.
  3. Heat a little of the remaining oil and a cube of butter in nonstick frying pan over a medium-high heat. Pour in a quarter of the whisked eggs and fry for 1-2 mins, then carefully flip using a spatula and cook for a further 1 min until the eggs are set. Slide onto a plate and fill with a quarter of the ratatouille and a sprinkle of the remaining cheese. Repeat until you have used all the ingredients.
  4. Toss the round lettuce in the honey and mustard dressing and serve with the ratatouille omelettes.

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