Ratatouille Omelette

Instructions

1. Prepare the ratatouille
   Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 30 seconds until fragrant. Add eggplant, zucchini, and bell pepper. Cook, stirring occasionally, until vegetables begin to soften, about 8-10 minutes.
2. Finish the vegetable mixture
   Add cherry tomatoes, herbes de Provence, half of the basil, salt, and pepper to the skillet. Reduce heat to medium-low and cook, stirring occasionally, until vegetables are tender and slightly caramelized, and most of the liquid has evaporated, about 5-7 minutes. Transfer to a bowl and keep warm.
3. Prepare the eggs
   In a medium bowl, whisk eggs until well combined. Season with salt and pepper. Wipe the skillet clean with a paper towel and return to medium heat. Add the remaining 1 tablespoon olive oil.
4. Cook the omelette
   Pour half the egg mixture into the skillet, tilting to coat the bottom evenly. Cook until the edges begin to set but the center is still slightly runny, about 2-3 minutes. Spoon half of the ratatouille mixture onto one half of the omelette. Sprinkle with 1 tablespoon Parmesan cheese.
5. Fold and serve
   Using a spatula, carefully fold the empty half of the omelette over the filling. Cook for another minute until the cheese melts and the eggs are fully set. Transfer to a plate. Repeat with remaining egg mixture and ratatouille to make a second omelette.
6. Garnish and present
   Garnish each omelette with the remaining fresh basil leaves. Serve immediately while hot, with a side of crusty French bread if desired.