Ratatouille Omelette With Goat Cheese 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.

BAKED RATATOUILLE & GOAT'S CHEESE

Steps:

• Heat 1 tbsp olive oil in a heavy frying pan and gently cook the red onion and garlic for 5 mins until just starting to brown. Scatter over the aubergine and red pepper and sizzle for another 4 mins, adding more oil if you need to. Season well and stir through the paprika, then splash in the vinegar and soy sauce. Pour over the passata, then simmer for 5 mins until glossy and thick. Turn off the heat. Can be made up to two days ahead and kept in the fridge.
• To make the cheese sauce, heat the milk in a heavy saucepan until simmering. In a separate pan, melt the butter and add the flour. Stir to make a paste. Slowly whisk in the hot milk and simmer gently for 2-3 mins, stirring continually until thickened slightly. Stir in the parmesan and season.
• Tip the ratatouille into an ovenproof dish, then completely cover it with the cheese sauce. Crumble over the goat's cheese and arrange the courgette slices on top in concentric circles, alternating between green and yellow if you have them. Can be assembled several hours before cooking.
• Heat oven to 220C/200C fan/gas 7. Brush or drizzle the remaining oil over the courgette slices and season with sea salt. Bake in the oven for 25-30 mins until the courgettes are cooked through and starting to brown. Remove from the oven and allow to rest for 20 mins before serving.