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Method :
Put a serving plate to warm. Heat the
ratatouille in a small saucepan. Beat the eggs with the water and
seasoning. Melt the butter in a large Omelette pan until it is foaming.
Pour in the egg mixture all at once. Tip the pan and stir the eggs
lightly with a fork, pushing the cooked edges into the centre of the
Omelette.
When the underside of the Omelette is golden
brown and the top still moist and creamy, loosen the edges with a
palette knife. Spoon the ratatouille over half of the Omelette and fold
the other half over to enclose the ratatouille. Slide the Omelette out
on to the heated serving plate and serve at once.
Serves 2
An excellent way of using up a few
spoonfuls of ratatouille you may have left in the refrigerator. Served
with a glass of red wine and a chunk of crisp country bread, it is a
true gourmet's delight.
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