Ratatouille Omelet

by Marjorie Tommer

3 eggs

1 tbls. butter or  canola oil

1 cup Farm to Freezer Ratatouille, defrosted

1 tbls. Parmesan cheese

Scramble 3 eggs in bowl.  Heat 1 tbls. butter or olive oil in pan.  Pour eggs in pan and cook on medium high in covered pan for  about 2 minutes or until egg is fully cooked.  Pour ratatouille in center of egg and fold over.  Sprinkle parmesan cheese on top and cover pan for one more minute to melt the cheese. Serves 2.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s