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.

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.

TAMAGOYAKI: JAPANESE ROLLED OMELET

Steps:

• Gather the ingredients.
• Beat eggs in a bowl.
• Add dashi soup and sugar in the egg and mix well.
• Heat a tamagoyaki pan over medium heat. Oil the pan.
• Pour a scoop of egg mixture in the pan and spread over the surface.
• Cook it until half done and roll the egg toward the bottom side.
• Move the rolled egg to the top side.
• Oil the empty part of the pan and pour another scoop of egg mixture in the space and under the rolled egg.
• Cook it until half done and roll the egg again so that the omelet becomes thicker.
• Cook the omelet until done.
• If you are using a regular frying pan, shape tamagoyaki on bamboo mat.
• Cut tamagoyaki into 1-inch-thick pieces.
• Serve for breakfast, put in a bento as a side dish, or used as a filling in sushi.

HAM 'N' CHEESE OMELET ROLL

Steps:

• Line the bottom and sides of a greased 15x10x1-in. baking pan with parchment; grease the paper and set aside. , In a small bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large bowl, whisk eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan., Bake at 375° until eggs are puffed and set, 30-35 minutes. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese. , Roll up from a short side, peeling parchment away while rolling. Sprinkle top of roll with the remaining cheese; bake until cheese is melted, 3-4 minutes longer.

RATATOUILLE WITH FRESH BASIL CREAM

Steps:

• Preheat the oven to 350°F/ 177C / gas mark 4

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.