Ratatouille Omelet (Amy)

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Zucchini

  Summer squash, includes skin, raw

  ¼ cup, sliced or 28g

• Eggplant

  Raw

  ¼ cup, cubes or 21g

• Mushrooms

  White, raw

  ¼ cup, pieces or slices or 18g

• Tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Butter

  Salted

  1 tsp or 5g

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat a skillet over medium heat. Add the olive oil and the vegetables and cook until soft. Season with salt and pepper. Heat the butter in a small skillet over medium low heat. Add the eggs and cook for a minute until the edges are set. Lift the edges carefully and let the liquid flow underneath the edges. Top the omelet with the vegetables and carefully fold in half. Continue cooking until eggs are done, top with the basil leaves, and serve.