Ratatouille Omelettes

Who's seen the new movie Ratatouille?! Here, I share the recipe for a quick-cook ratatouille and wrap it in omelettes for a quick supper or hearty breakfast. Ratatouille Omelettes are inspired by this fun flick for both kids and adults which features – get this! – a super-cute rat who learns about life while learning how to make ratatouille, the classic French vegetable dish that's been a personal favorite for many years.
Fresh & Seasonal. High Protein. Low Carb. Weight Watchers Friendly. Whole30 Friendly. Gluten Free. Make Ahead. Great for Meal Prep.

~ Skip Straight to the Recipe ~

Calling Little Chefs ...

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".

What Is Ratatouille? The Movie!

Ratatouille took the summer of 2007 by storm! The movie even won an Academy Award for Best Animated Picture! Just imagine, a movie starring a ... four-legged rat, albeit a super-cute rat named Remy whose ambition begins with a cultivated palate. The movie also "stars" the lush, romantic City of Paris and is an homage to French jazz. But really? Ratatouille is the story of family, love and dreams.

HOW TO PRONOUNCE RATATOUILLE It's a French word, pronounced in four syllables. Try [rat-a-TOO-ee], where "rat" sounds just like "baseball bat". Say it a few times, you'll get it!

RESOURCES Nowadays (a decade + after release to say nothing of the world domination of Netflix and Amazon Prime Video), it's easy to stream Ratatouille, here's a good place to start, Ratatouille. It's a totally fun movie, a great way to while away a rainy afternoon with or without kiddos. Just make sure you've got some eggplant and zucchini waiting to be cooked ... My Disclosure Promise

What Is Ratatouille? The French Vegetable Stew!

Ratatouille calls for eggplant, zucchini, bell peppers and tomatoes, all lush and plentiful during late summer. It's a relatively modern invention (late 1800s) but still, is steeped in tradition. The formal French cooking method calls for cooking each vegetable separately so that each one remains distinct in texture and taste.

My own recipe for Ratatouille is totally simpler but feels exactly right as summer draws to a close, one I look forward to every year. In fact, Ratatouille was Kitchen Parade's second column way back in 2002!

There are similar dishes from other cultures. Many are also personal favorites!

• Middle Eastern Shakshuka (Eggs Nested in Summer Vegetables)
• Greek Tourlou Tourlou (Greek Baked Vegetables)
• even the Sicilian Caponata

But the fun thing about ratatouille is, there are so many riffs! Anything with eggplant, summer squash and tomato is a good candidate.

• Stacked Ratatouille
• Baked Eggs with Ratatouille Vegetables
• And now? Ratatouille Omelettes! Here's your recipe!

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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 1/2-inch cubes
• 1 zucchini, cut in 1/2-inch 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
• 1 teaspoon Dijon mustard (see TIPS)
• Salt to taste

TO GARNISH, OPTIONAL
• Grated Parmesan or another cheese
• Snippings of fresh herbs

QUICK RATATOUILLE Heat the oil in a large non-stick skillet on medium high until shimmery. Add the onion and garlic, cook until it's just soft. Add the eggplant, zucchini, pepper and anchovies as prepped, stirring often. Add the tomato and vinegar; let cook until the vegetables are done and the liquid has cooked off. Season to taste. If you're making omelettes right away, transfer to a warm dish to keep warm. You can use the same skillet for making the omelettes, just wipe it clean with a paper towel. If you're making the Quick Ratatouille ahead of time, refrigerate it until ready to start the omelettes, you may want to rewarm the mixture before adding any to an omelette, a quick minute in the microwave will do fine.

OMELETTES Whisk the egg, the egg white(s), water and mustard. For each omelette, heat the same skillet on medium, add the egg mixture, swirl the skillet to spread the egg mixture across the skillet's entire bottom. Sprinkle the egg with salt and 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.

TO SERVE Sprinkle with cheese and herbs if using, and serve immediately.

ALANNA's TIPS Who makes eight omelettes at once? Nobody. So don't worry if the Quick Ratatouille is too much for just omelettes. It 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 eggplant cubes and let drain in a colander for 30 minutes. If needed, substitute half a 15-ounce can of diced tomatoes, drained, for the fresh tomato. In the photo, note how beautifully the omelette has browned? The trick to getting good color in an omelette is just a tiny smidge of mustard.

NUTRITION INFORMATION Per Omelette (assumes 1 extra egg white): 162 Calories; 8g Tot Fat; 2g Sat Fat; 213mg Cholesterol; 263mg Sodium; 10g Carb; 3g Fiber; 5g Sugar; 12g Protein. WEIGHT WATCHERS Old Points 3 & PointsPlus 4 & SmartPoints 5 & Freestyle 1

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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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