Roasted-Corn Omelette with Fresh Ratatouille Filling-Cl
| Yield: | 2 Servings |
| Categories: | Brunch, Eggs |
| 1/2 | c | Fresh or thawed frozen whole-kernel yellow corn |
| 5 | lg | Eggs; lightly beaten |
| 1 | tb | Finely chopped fresh parsley leaves |
| 1/8 | ts | Salt |
| 1/8 | ts | Ground white pepper |
| 1 1/2 | tb | Olive oil |
| 1/4 | c | Diced eggplant |
| 1/4 | c | Diced yellow squash |
| 1/4 | c | Diced zucchini |
| 1/4 | c | Diced tomato |
| 1 | lg | Plum tomato; (opt.) |
| 1 | tb | Sour cream; (opt.) |
| Chopped fresh parsley leaves; (opt.) | ||
| Fresh Italian parsley sprigs; (opt.) |
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