Recipe serves 4
1 zucchini, medium size, slice thin strips
1 small onion, diced
1 small red pepper, diced
1 small green pepper, diced
1 ripe tomato, diced
salt & pepper
1 cup of milk
1 cup ricotta cheese
2 tablespoons fresh pesto
Start by preparing a quick ratatouille: Toss all vegetables with olive oil, salt & pepper and set on a sheet pan in a 350 degree oven for 40 minutes. Remove and allow to cool.
While roasting the vegetables, combine 2 tablespoons of pesto with ricotta cheese. Allow any excess oil to drip off the pesto prior to mixing.
Preheat the oven to 400 degrees.
To make the omelets:
Whip 3 eggs in a bowl with 3 tablespoons whole milk.
Place a coated omelet pan on the burner over medium heat, add 1 teaspoon of vegetable oil to the pan then pour the whipped eggs into the pan. Follow the eggs with 1/4 of the ratatouille and a few tablespoons of the pesto ricotta mixture then place the pan in the oven. Repeat if making more than one omelet.
After 4-5 minutes when all of the omelets have been completed, start removing from the oven and plate.
Garnish with sliced tomatoes and finish with the remaining pesto ricotta mixture.