Title: Ratatouille Omelet - Country Cooking
Categories: Egg Appetizer
Yield: 8 Servings

		Ratatouille (recipe follows)
1	tb	Vegetable oil
8	lg	Eggs, beaten
		Fresh basil sprigs (opt.)

1. Prepare Ratatouille (recipe follows); cover and refrigerate until ready to use.

2. Just before serving, heat half of oil in 8-inch skillet over medium heat. When skillet is hot, pour in half of eggs; allow eggs to set slightly-about 1 minute. With fork, stir eggs until they begin to coagulate. Smooth eggs to make them level and continue to cook without stirring, until omelet is completely set. Remove omelet from heat.

3. Spoon half of Ratatouille across center of omelet. Carefully fold omelet over filling to make a roll. Place omelet on flat plate and cool to room temperalure. Repeat to make a second omelet with remaining eggs and Ratatouille.

4. When omelets have cooled, cut each crosswise into 4 pieces. Arrange omelet pieces on serving plate. Garnish with basil sprigs, if desired.

Ratatouille: In large skillet, heat 1 T olive oil. Saute 1/2 C finely diced eggplant until lightly browned and softened; spoon into medium-size bowl. In same skillet, heat 1 T olive oil. Saute 1/4 C finely diced zucchini and 1/4 C flnely diced yellow squash until lightly browned and softened; spoon into bowl with eggplant. In same skillet, heat 1 T olive oil. Saute 1/4 C finely diced onion, 1/4 C finely diced sweet red pepper, and 1 clove garlic, finely chopped, until onion is lightly browned; spoon into bowl with eggplant. Season Ratatouille with 1 teaspoon red-wine vinegar, 1/4 t salt, and 1/4 t ground black pepper. Cover and refrigerate until ready to use.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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