Provençale Omelette

Provençal Omelette (Ratatouille Omelette)

Provençal omelettes tend to be open-faced rather than the folded omelettes found elsewhere in France. They’re also often hearty with stronger flavours typical of Provençal cuisine – and they’re a great way to use up leftovers such as ratatouille. I love a soft red, like the Father’s Milk pinot noir/gamay blend from Gentle Folk in the Adelaide Hills with this ratatouille omelette.

Serves 2

Ingredients
  • 4 eggs
  • 2 tablespoons water
  • 2 teaspoons extra virgin olive oil, for greasing
  • About 1 cup ratatouille
Method
  1. Beat eggs and water lightly together.
  2. Place a small, heavy-based frying pan over medium heat.
  3. When hot, add oil and swirl to coat base and sides.
  4. Pour in egg, reduce heat to medium and cook for 30 seconds or so, until the base and sides set.
  5. Working around the sides of the pan, use a spatula to carefully lift up the set edges and tilt the pan to allow the raw egg to run underneath.
  6. Cook for a further minute or 2, until most of the egg is set, then spread the Ratatouille over the surface.
  7. Reduce heat to low, cover and continue cooking for 4–5 minutes until Ratatouille has warmed through and the base is dark golden.
  8. Cut into wedges and serve from the pan with salad and baguette.

Like this recipe? You’ll love A Month In Provence Recipes+Videos Online Cooking Class!

Share page on:

Recipe Video

Join Me Soon

What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken – once again both exceeded our expectations. My husband keeps saying it’s better ordering this than going out to restaurants as the recipes and food quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Kate (Killara, NSW)
Kate (Killara, NSW)
Read More
I loved the Fresh & Easy Chicken – simple instructions, only a few ingredients and the time factor absolutely spot on. Then came the highlight, the taste, no compromise on the enjoyment of that meal! For the time poor Fresh & Easy hits the mark indeed.
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving these boxes! There are ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Nathan (Manly, NSW)
Nathan (Manly, NSW)
Read More
Loving Be Inspired! Felt like a kid opening up a Christmas present when the box arrived. Fresh herb pots are a nice touch!
Richard (Earlwood, NSW)
Richard (Earlwood, NSW)
Read More
Thanks so much for the Fresh & Easy Meal, it was excellent. We regularly get another meal kit delivery – your offering is vastly superior and a similar price, so big ticks.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
Read More
I'm a competent cook whose learned so much from the Recipes+Videos Packs. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Previous
Next
Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)