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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Ratatouille Omelet Recipe

Brought to you by Domaine Madeleine

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Yield: 6 servings

Ingredients:
Omelet:
4 eggs (or 3 whole eggs + 2 whites)
1 tablespoon Swiss cheese, grated
1 tablespoon Vermont sharp cheddar, grated
2 tablespoons olive oil
ratatouille (recipe follows)
salt and pepper to taste

Ratatouille:
1 pound eggplant, thinly sliced or diced
flour
1/2 cup olive oil
1 pound zucchini, sliced
1 pound onions, peeled and thinly sliced
3 red bell peppers, roasted, peeled, seeded & cut into strips
5 garlic cloves, peeled and crushed
1 1/2 pounds tomatoes, skinned, halved & seeded
salt & pepper to taste
2 thyme springs (1 teaspoon dried)
5 large basil leaves (1 tablespoon dried)
chopped parsley for garnish

Instructions:
Omelet:
Put oil in skillet when skillet is hot. Add the beaten eggs. When eggs are firm, but not dry, add four tablespoons of the ratatouille. Fold omelet and sprinkle the grated cheese over the top and serve.

Ratatouille:
Sprinkle sliced eggplant with salt and drain for 20 minutes; dry thoroughly and sprinkle lightly with flour. Heat half the oil in a large heavy pan. Add the eggplant and fry over moderate heat until lightly colored, stirring frequently. Add zucchini and continue frying for 5 or 6 minutes until lightly colored. Remove both the eggplant and zucchini with slotted spoon and set aside. Add the remaining oil to the pan, then add the onions and fry gently until soft. Add the peppers and garlic, increase the heat and fry for a few minutes. Add the tomatoes and cook gently for ten minutes, stirring frequently. Return the eggplant and zucchini to the pan, stir well and mix with the other vegetables. Add salt and pepper to taste, then crumble in the thyme. Cook gently, uncovered for 20 minutes or until the vegetables are soft, stirring occasionally. Just before serving, crumble the basil leaves into the ratatouille, then taste and adjust seasoning. Transfer to a warmed serving dish and sprinkle with parsley. Serve hot or cold.