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.

CLASSIC OMELETTE RECIPE BY TASTY

Steps:

• In a medium bowl, beat the eggs.
• Melt the butter in a medium frying pan over medium heat.
• Pour in the beaten eggs. Stir and shake the pan, moving the eggs around until a few curds form. Reduce the heat to low, then flatten the eggs until the still-runny egg covers the entire bottom of the pan. Add any fillings that you would like.
• Let the omelette cook until the eggs are fully set, 1-2 minutes, then gently roll the omelette and transfer to a plate. The surface should be smooth with no color.
• Sprinkle with chives, if desired.
• Enjoy!

TAMAGOYAKI (JAPANESE ROLLED OMELETTE)

Steps:

• Whisk eggs, dashi stock, sugar, mirin, and soy sauce together in a bowl.
• Heat 1/3 of the oil in a large nonstick skillet over medium-high heat. Add about 1/3 of the egg mixture and quickly swirl the pan to evenly cover the bottom. Start rolling up the omelette from one side to the other as soon as it is set.
• Keep the roll to one side, then add another 1/3 of the oil to the skillet and another 1/3 of the egg. Swirl the pan, ensuring the entire bottom is covered, including around and underneath the first roll. Cook until set. Roll up from the side containing the first roll, so that is now at the center.
• Repeat the process with the remaining oil and egg. Transfer rolled omelette to a bamboo rolling mat. Roll up tightly and allow to cool for a few minutes.
• Unwrap the omelette and slice into 6 pieces. Serve warm or cold.

FRENCH OMELET

Steps:

• Combine the eggs, milk, salt, and pepper in a medium bowl and mix very well with a fork or a whisk.
• Set a plate by the stove. Heat a small (about 6 inches) seasoned omelet pan or non-stick skillet over medium-high heat. When the pan is warm, add the butter (it should sizzle gently). Swirl the pan to distribute the butter as it melts. When the butter stops sizzling and the foam subsides add the eggs. Pause to let the eggs heat slightly and then stir vigorously, with a heatproof spatula, making sure you include the sides of the egg mixture occasionally so the omelet cooks evenly. Once the eggs are just set, bang the pan gently on the burner to release the omelet from the pan. Check to see that it is not sticking to the sides or bottom of the pan, if so release the omelet with a heat proof spatula. Hold the pan at a 45-degree angle to the stove and carefully fold the omelet like a business letter. Cook just until the desired degree of doneness lifting the pan or reducing the heat to prevent browning. (A classic omelet doesn't have any browning on it.) Transfer to a warm plate and serve.
• Omelet Filling Suggestions: There are many omelet fillings, both raw and cooked, sweet and savory. Here is a starting point, but feel free to improvise. Once the eggs are set add any of these ingredients before folding. An alternative method, to use with delicate fillings, like creme fraiche and herbs, fresh fruits or caviar; is it to roll the omelet and then slice the top open, as you would a baked potato, and then fill it.
• - 1 tablespoon finely chopped fresh herbs, like Italian parsley, basil, dill, tarragon, chives, thyme, and chervil. Use the herbs alone or in combination, like the classic combination fine herbs (equal parts parsley, chervil, chives and tarragon.) Brush the finished omelet with butter and sprinkle with additional herbs. Herbs can also be added to the omelet mixture to flavor the eggs more fully.
• - 2 to 3 tablespoons cooked vegetables like, chopped asparagus, spinach or other greens, zucchini, mushrooms, eggplant or peppers
• - 2 tablespoons diced fresh tomato or avocado
• - 2 tablespoons grated cheese, like Gruyere, Goat cheese, Cheddar, Monterey Jack, Gouda, Feta
• - 1 tablespoon currant jelly, then dust omelet with confectioner's sugar
• - 2 tablespoons chopped proscuitto or other ham, crumbled cooked bacon or other cured meat
• - 1 to 2 tablespoons chopped smoked salmon or trout, with a tablespoon sour cream, cream cheese or creme fraiche
• - 1 tablespoon honey with 1 tablespoon ricotta cheese
• - 2 to 3 tablespoons sliced apples, pears or strawberries, alone or with a complimentary cheese

BAKED OMELET ROLL

Steps:

• Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 13x9-in. baking pan. Bake at 375° until eggs are set, 20-25 minutes. , Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place seam side down on a serving platter. Cut into 3/4-in. slices. If desired, sprinkle with green onions.

ROLLED OMELET WITH RATATOUILLE FILLING

Steps:

• Heat 1 tablespoon olive oil in a 12-inch nonstick saute pan over medium heat. Add onion, and season with salt and pepper. Cook, stirring frequently, until onion is soft and translucent, about 8 minutes. Add tomatoes, season again with salt and pepper, and cook slowly until the tomatoes stop releasing juices, about 5 minutes. Transfer mixture to a large bowl; wipe pan clean.
• Return pan to medium heat. Add 1 tablespoon olive oil. Add squash, and season with salt and pepper. Cook until squash is brown but still firm, about 4 minutes. Transfer mixture to bowl with tomatoes; wipe pan clean.
• Return pan to medium heat. Add the remaining 2 tablespoons olive oil. Add the eggplant, and cook until it is browned on all sides and completely soft, about 3 minutes. Return tomato mixture to pan. Simmer over low heat, stirring occasionally, about 10 minutes. Stir in parsley and basil, and season with salt and pepper. Return mixture to bowl, and set aside. Wipe pan clean.
• Whisk together 6 eggs and 1 tablespoon water in a medium bowl. Season with salt and pepper. Melt 1 tablespoon butter in the saute pan over medium heat. Add the egg mixture; as eggs begin to set, push them toward the center of the pan with a rubber spatula, letting the uncooked part run underneath to fill the void.
• When eggs are cooked but not completely dry, slide omelet onto a baking sheet. Spoon half the filling along one long edge; with your hands, carefully roll into a neat log. Using a large metal spatula, transfer omelet to a serving platter with the seam side down. Keep warm.
• Repeat process with the remaining ingredients. Cut each log on the diagonal into individual pieces, and serve.