Roasted-corn Omelette With Fresh Ratatouille Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Fresh or thawed frozen whole-kernel yellow corn,
5 Large: eggs, lightly beaten
1 tbsp: Finely chopped fresh parsley leaves,
1/8 tsp: Salt,
1/8 tsp: Ground white pepper,
1 1/2 tbsp: Olive oil,
1/4 cup: Diced eggplant,
1/4 cup: Diced yellow squash,
1/4 cup: Diced zucchini,
1/4 cup: Diced tomato,
1 Large: plum tomato, opt.
1 tbsp: Sour cream, opt.
Chopped fresh parsley leaves, opt.
Fresh Italian parsley sprigs, opt.
Directions:
1. Heat oven to 350F. 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
Source from luhu.jp
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
Source from luhu.jp