• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Roasted-Corn Omelette with Fresh Ratatouille Filling-Cl

  • Recipe Submitted by on

Category: Eggs, Brunch

 Ingredients List

  • 1/2 c Fresh or thawed frozen
  • -whole-kernel yellow corn
  • 5 lg Eggs; lightly beaten
  • 1 tb Finely chopped fresh parsley
  • -leaves
  • 1/8 ts Salt
  • 1/8 ts Ground white pepper
  • 1 1/2 tb Olive oil
  • 1/4 c Diced eggplant
  • 1/4 c Diced yellow squash
  • 1/4 c Diced zucchini
  • 1/4 c Diced tomato
  • 1 lg Plum tomato; (opt.)
  • 1 tb Sour cream; (opt.)
  • Chopped fresh parsley
  • -leaves; (opt.)
  • Fresh Italian parsley
  • -sprigs; (opt.)


1. Heat oven to 350'F. Spread corn evenly on baking sheet; bake or roast
corn 15 minutes or until golden brown. In food processor fitted with
chopping blade, process roasted corn until chopped; return to baking sheet.
Bake corn 5 minutes longer or until, dry. In large bowl, combine the
roasted chopped corn, eggs, parsley, salt, and pepper.

2. Make ratatouille filling: In large non-stick skillet, heat l@ T oil over
medium-high heat. Add eggplant, yellow squash, and zucchini; saute until
tender-crisp; add diced tomato and toss. Remove skillet from heat and set

3. In omelette pan or medium skillet, heat 1/2 T oil over medium-high heat.
Pour half of egg mixture into skillet and cook just until bottom is set and
top begins to look dry. Spoon half the ratatouille onto half the omelette,
then, with spatula, fold eggs over the filling to cover. Slide omelette
onto plate. Repeat to make another omelette.

4. If desired, cut plum tomato crosswise in half. With spoon, scoop out
seeds and pulp to form 2 hollow shells. Fill each shell with 1/2 T sour
cream and garnish with chopped parsley. Set on plate alongside omelette.
Garnish with parsley sprigs, if desired.

Nutritional information per serving-protein: 18 grams; fat: 20 grams;
carbohydrate: 12 grams; fiber; 3 grams, sodium; 593 milligrams-,
cholesterol; 520 Milligrams; calories: 292.

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