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Ratatouille Omelette with Goat Cheese

Combining two delicious and nutritious dishes to make something new.
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Prep Time 5 minutes
Course Breakfast
Cuisine American, French, Keto, Ketogenic, Low Carb, Trim Healthy Mama
Servings 2 people

Ingredients
  

  • 1 small onion diced
  • 2 small zucchini medium diced
  • 1 small eggplant medium diced
  • 1 bell pepper diced
  • 1/2 cup sliced grape tomatoes
  • 4 eggs
  • 1 tbsp water
  • 1 pat butter or ghee
  • 2 ounces goat cheese crumbled

Instructions
 

  • 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.

Notes

You can make one big omelette to cut in half or you can divide the egg mixture and make two separate omelettes.
Keyword eggs
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