Ratatouille omelet, filled

Ingredients for 1 servings:

• 1 eggplant(s)
• 1 zucchini
• 1 Pepper
• 1 bell pepper(s)
• 3 tomatoes
• 1 onion(s)
• 4 tbsp tomato paste
• 1 dash of olive oil
• 2 tbsp yogurt
• 3 cloves garlic
• 1 pinch(s) of salt and pepper
• Lemongras
• 4 eggs
• 200 ml milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian, light, delicious

Heat a pan over medium heat with the olive oil and let the chopped vegetables and garlic simmer for about 20 minutes. I like the vegetables to still have a bit of a bite, so taste them every now and then to check how done they are. Towards the end, fry the tomato paste in the middle of the pan for a while and then mix it with the vegetables. Season to taste with salt, pepper, thyme, and lemongrass (ginger works too and adds a nice freshness to the dish). Just before the vegetables are done, whisk the eggs with the milk and let them set in a pan over medium heat for about 4 minutes. Finally, transfer the omelet to a plate, cover half of it with the ratatouille, fold it shut, and spread a generous spoonful of yogurt on top. Serve with a nice fresh salad.