January 25, 2020 | Posted by Elyse Tirrell
As someone who has a raging, passionate love affair with vegetables all year long, I’ve been pretty pumped to dive right into our Clean Eating Month here on BobbyFlay.com. With that in mind, why not introduce some lovely, cleanly prepared veggies to one of my favorite weekend activities: BRUNCH. Enter, Ratatouille Omelet!
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This is a lightened-up, clean-eating take on one of my favorite brunch dishes at Bar Americain. Ratatouille is a colorful, vibrant French vegetable dish of tomatoes, red and yellow bell peppers, zucchini, eggplant, garlic, thyme, and basil. Ratatouille traditionalists will often insist that each vegetable must be cooked separately (usually in ample oil) so that each will truly taste of itself. While they have a great point, I decided to make a much “cleaner” interpretation without all of the extra fat that comes along with absorbent veggies cooking in oil.
Instead, I've taken all of my cubed vegetables and spread them together onto a sheet pan and roasted them for about 30 minutes before combining them with a splash of red wine vinegar and additional herbs. There’s only the tiniest bit of olive oil, which you can feel free to cut out if you want to be squeaky clean. Along those lines, go right ahead and make it an egg white omelet, while you’re at it. (I didn't go that far in my version.) I chose to use two whole eggs and one egg white, and rolled the filling inside (with the addition of some goat cheese crumbles), keeping it classic-French fashion.
The soft, hearty vegetables and always-incredible combination of tomatoes with garlic and fresh herbs, with that touch of creamy goat cheese, rolled up into a few fresh eggs… It almost sounds like a comfort food dish! Yet here we are, eating clean for January, and this healthy take on a Ratatouille Omelet fits right in.