Breakfast & Brunch

Ratatouille and Vermont Goat Cheese Omelet

By Yankee Magazine

Mar 06 2003


4 servings



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.