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Title: Roasted-Corn Omelette with Fresh Ratatouille
Categories: Egg Brunch
Yield: 2 Servings
| 1/2 | c | Fresh or thawed frozen whole-kernel yellow corn |
| 5 | Large 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 | Large 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 aside.
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.
Country Living/Feb/93 Scanned & fixed by DP & GG
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