Ratatouille Omelettes
Rat-a-too-ee, a food hit worthy of a hit movie

Ratatouille is fresh summer goodness flick-wise and food-wise for Little Chefs and big chefs both.

Last week I chose my words carefully with a 13-year old. “Do you like rat-a-too-ee?” Not unexpectedly, he was certain I meant this summer’s Disney hit movie and flashed a grin. “We haven’t seen it yet but we’re going to!” But when I asked if he knew that ratatouille is food, too, his eyes filled, as if the idea of ratatouille for supper meant eating, well, Wilbur or Bambi or Nemo.

So parents, here’s the chance to introduce the family to eggplant whose plump globes are inexpensive and available year-round though especially beautiful from now through fall. Then head out to meet Remy, a wannabe chef and a most endearing rat. You’ll smile throughout, laugh out loud often, then emerge confident, yes, that Anyone Can Cook.

ALANNA's TIPS Ratatouille is great tucked into thin omelettes but can also be served warm as a vegetable, cold as a salad, even slathered with goat cheese onto bread for a quick sandwich or appetizer. It keeps and even improves overnight so can be made in advance. I’ve never had trouble with bitter eggplant but if this is a worry, before cooking, sprinkle salt over the cubes and let drain in a colander for 30 minutes. If needed, substitute half a small can of diced tomatoes, drained, for the fresh tomato. For the recipe for an oven-baked ratatouille and earlier Kitchen Parade columns, visit www.kitchen-parade.com.
Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Share a favorite movie-inspired recipe via e-mail.

QUICK SUPPER:
RATATOUILLE OMELETTES

A food hit worthy of a hit movie
Hands-on time: 20 minutes for the ratatouille plus 5 - 10 minutes per omelette
Makes enough ratatouille for 8 omelettes
    QUICK RATATOUILLE
  • 2 tablespoons olive oil
  • 1 yellow or white onion, chopped
  • 2 cloves garlic, minced
  • 1 pound eggplant, cut in ½” cubes
  • 1 zucchini, cut in ½“ cubes
  • 1 green pepper, chopped
  • 4 tinned anchovies (optional for Nemo lovers and anchovy haters)
  • 1 large good tomato, chopped (see ALANNA’s TIPS)
  • 1 tablespoon balsamic vinegar
  • Salt & pepper to taste
    PER OMELETTE
  • 1 large egg plus 1 or 2 egg whites
  • 1 tablespoon water
  • Salt to taste

Heat oil in a large non-stick skillet on medium high til shimmery. Add onion and garlic, cook til just soft. Add eggplant, zucchini, pepper and anchovies as prepped, stirring often. Add tomato and vinegar; let cook til vegetable are done and liquid cooked out. Season to taste and transfer to warm dish. Lightly wipe out skillet.

Whisk egg, egg white(s) and water. For each omelette, heat same skillet on medium, add egg, swirl to cover entire bottom, let cook until beginning to firm. Place a scoop of ratatouille on one half, then fold other half over top. Continue cooking another minute or two. Serve immediately.

NUTRITION ESTIMATE Per Omelette: 178 Cal; 13g Protein; 10g Tot Fat; 2g Sat Fat; 10g Carb; 3g Fiber; 218mg Sodium; 247mg Cholesterol; Weight Watchers 3 points

Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.

Never miss a Kitchen Parade recipe: Sign up for an e-mail subscription.

© Copyright 2007 Kitchen Parade

July 13, 2007 printme Page Permalink |email E-Mail this Recipe
Thank you for supporting advertisers from BlogHer



Thank you for supporting advertisers from SixApart

Your Comments:

This looks like a perfect light summer meal!

7/13/2007
Anonymous Rapunzel on 7/19/2007
 
What a balanced breakfast as well. You get the proteins, veggies and maybe some carbs. Yum!

7/13/2007
Anonymous Kelly Mahoney on 7/19/2007
 
We went to see the movie, me lamenting we had no little ones to take. We both really enjoyed the movie. But I missed out not getting that Remy now has Bambi status.
Yes, I do enjoy ratatouille and it would excellent in an omelette.

7/14/2007
Anonymous Tanna on 7/19/2007
 
That's ratatouille?! I grow eggplants and make a mess of this every year (minus the anchovies, of course). We love it with melted cheese over the top. I have four plants and they're full of blooms. It should be a very good year - yum!

7/15/2007
Anonymous Sally on 7/19/2007
 
Alanna,
That's a great idea.

7/20/2007
Anonymous Kevin on 7/24/2007
 
Now this I could totally do! I have been seeing online lots of scrumptious, perfectly mandolined ratatouilles - which I KNOW I would mess up....but your Omelette is my kinda messy-throw-it-together style.
Blogger SteamyKitchen on 9/19/2007