Green omelette stuffed with ratatouille
Preparation time for 4 persons: approx. 30 min - Degree of difficulty: easy
- 1 eggplant
- 2 zucchini
- 2 peppers yellow+ red
- 1 red pepper
- 3 cloves of garlic
- 1 onion
- 4 tomatoes
- 4 tbsp tomato paste
- 3 tbsp olive oil
- 1 tsp thyme dried
- 2 tbsp natural yoghurt
- some salt and pepper
- 8 eggs
- 400 ml whole milk
- 100 ml mineral water
- 4 tsp organic barley grass powder
- 1 pinch salt
Preparation Ratatouille vegetables:
Chop the vegetables according to desired shape.
In a medium saucepan or large frying pan, heat the olive oil and sauté the chopped vegetables with the garlic & thyme and cook for about 20 minutes, stirring occasionally.
Halfway through, add the tomato paste and continue to saute. Season to taste with salt and pepper.
Meanwhile, whisk together the ingredients for the omelet with a whisk or hand mixer.
Heat pan with olive oil and bake 4 omelettes one after the other, letting each one fry on medium heat for about 4 minutes.
Turn omelets out onto plates, top half with vegetables, fold over and garnish with fresh tomato slices and yogurt.