Name: Annabel Karmel's ratatouille omelette
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 1 ½ tbsp olive oil; 1 small onion, sliced; Half aubergine, sliced; 1 small courgette, sliced; Half red pepper, deseeded and diced; 1 small clove garlic, crushed; 1 x 200g tin chopped tomatoes; 2 tbsp basil, chopped; A knob of butter; 4 British Lion eggs; 3 tbsp milk; 1 tomato deseeded and diced; 30g parmesan, grated; 30g gruyere cheese, grated

Serves: 4
Prep: 10 mins
Cook: 20 mins

This quick and easy omelette, courtesy of Annabel Karmel, is perfect for the kids.

Ingredients

1 ½ tbsp olive oil
1 small onion, sliced
Half aubergine, sliced
1 small courgette, sliced
Half red pepper, deseeded and diced
1 small clove garlic, crushed
1 x 200g tin chopped tomatoes
2 tbsp basil, chopped
A knob of butter
4 British Lion eggs
3 tbsp milk
1 tomato deseeded and diced
30g parmesan, grated
30g gruyere cheese, grated

Method

Heat the oil in a frying pan. Add the onions and aubergine and gently fry for 5 to 6 minutes until the aubergine and onion are starting to soften. Add the courgette and pepper and continue to fry for another 5 minutes, turning the vegetables. Add the garlic and fry for one minute. Add the tomatoes and season. Simmer for 10 minutes until the vegetables are just soft. Add the basil.
Melt the butter in a small omelette pan. Mix the eggs and milk together and season. Pour into the pan. Smooth the vegetables on top.
Cook on the hob over a medium heat until the edges are firm but the middle is still slightly runny. Top with the tomato and cheeses.
Place under a hot grill for about 4 minutes or until lightly golden and the middle is cooked.
Slide onto a plate. Serve with salad.

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