Ratatouille and Vermont Goat Cheese Omelet
Yield: 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
InstructionsIn 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
InstructionsMix 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.