Ratatouille Omelette

Ingredients

• Olive oil (2 tablespoons)
• Eggplant (1 medium, diced)
• Zucchini (1 medium, diced)
• Bell pepper (1, diced (red or yellow for sweetness))
• Tomato (1 medium, diced)
• Onion (1 small, diced)
• Garlic (2 cloves, minced)
• Eggs (4 large)
• Fresh basil (1/4 cup, chopped)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. In a non-stick frying pan, heat the olive oil over medium heat until shimmering.
2. Add the diced eggplant, zucchini, bell pepper, tomato, onion, and minced garlic to the pan. Sauté the vegetables for 10-15 minutes, stirring occasionally, until they are soft and fragrant.
3. While the vegetables are cooking, crack the eggs into a mixing bowl. Season with salt and black pepper, then whisk until well combined and slightly frothy.
4. Once the vegetables are cooked, evenly distribute them in the pan and pour the beaten eggs over them, ensuring the mixture is covered.
5. Reduce the heat to low and cover the pan with a lid. Cook for about 5 minutes, or until the eggs are just set but still slightly soft in the center.
6. Remove the lid and sprinkle the chopped fresh basil over the top of the omelette. Let it cook for an additional minute to warm the basil.
7. Gently slide the omelette onto a serving plate, folding it in half if desired. Serve warm and enjoy!