Best Rolled Omelet With Ratatouille Filling Recipes

RATATOUILLE OMELETTE WITH GOAT CHEESE

Steps:

• Saute onion and bell pepper in a pan with a pat of butter, until caramelized lightly.
• While onions and bell pepper are cooking, salt the eggplant and zucchini and put in a strainer over a bowl to remove some of the water.
• Whisk eggs and water together in a bowl until well combined, add salt and pepper.
• Add zucchini, eggplant, and tomatoes to pan along with the onion and bell pepper.
• Once the vegetables are cooked (not mushy) set them aside.
• Over medium heat, add butter or ghee to omelette pan and allow it to start bubbling, but not browning.
• Once bubbly, add eggs to buttered pan, then turn down one notch, allowing the egg mixture to set.
• Gently lift egg mixture to allow the runny eggs to go underneath the cooked part, repeating until no runny egg remains.
• Add vegetable mixture and crumbled goat cheese to the omelette, then fold the top over, and turn off heat.
• Carefully, plate the omelette and garnish with microgreens, basil, or parsley and hot sauce, if desired.

THREE-FLAVOR SHEET PAN ROLLED OMELET

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Line a 15-by-18-inch sheet pan with parchment paper leaving a 2-inch overhang on each of the two narrow ends. Brush with melted butter. Whisk the eggs, cream, cheese and salt in a large bowl. Pour into the prepared pan and bake until the eggs are puffed on the edges and just set, 20 to 25 minutes.
• Imagine the omelet is divided into three equal sections running lengthwise. Top one section with a layer of the spinach, another with the prosciutto and the last with the peppers; leave a little space between each section. Cover with foil and let sit 10 minutes to allow the spinach to wilt and the toppings to warm.
• Remove the foil and, using the parchment for handles, carefully transfer the omelet to a cutting board. Starting at one of the short ends, lift the parchment up and use it to help tightly roll up the omelet, pulling the parchment back as you go so it does not get caught in the roll. Using a sharp chef's knife, cut the omelet into slices and arrange on a platter.

OMELETTE ROLL

Steps:

• Preheat oven to 350.
• Line a 15x10x1 inch pan with parchment paper, making sure ends extend over the edge of the pan.
• Spray with non stick cooking spray.
• Combine eggs with next 8 ingredients and pour into prepared pan.
• Bake 25 minutes, or until eggs are set.
• Sprinkle cheese evenly over the top and continue baking until cheese is melted.
• Roll omelette immediately beginning at the short end and peeling off the paper as omelette is rolled.
• Place on platter and cut into 4 pieces.
• Serve with heated salsa.