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Yield: 4 servings
Ratatouille
- 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.
Omelet
- 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.
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