Recipe - Roasted-Corn Omelette With Fresh Ratatouille Filling-Cl

One half cup Fresh or thawed frozen
wholekernel yellow corn
5 lg Eggs; lightly beaten
1 tablespoon Finely chopped fresh parsley
leaves
1/8 teaspoon Salt
1/8 teaspoon Ground white pepper
1 One half tablespoon Olive oil
One fourth cup Diced eggplant
One fourth cup Diced yellow squash
One fourth cup Diced zucchini
One fourth cup Diced tomato
1 lg Plum tomato; (opt.)
1 tablespoon Sour cream; (opt.)
Chopped fresh parsley
leaves; (opt.)
Fresh Italian parsley
sprigs; (opt.)

1. Heat oven to 350'F. Spread corn evenly on baking sheet; bake or roast
corn 15 minutes or until golden brown. In food processor fitted with
chopping blade, process roasted corn until chopped; return to baking sheet.
Bake corn 5 minutes longer or until, dry. In large bowl, combine the
roasted chopped corn, eggs, parsley, salt, and pepper.

2. Make ratatouille filling: In large nonstick skillet, heat l@ T oil over
mediumhigh heat. Add eggplant, yellow squash, and zucchini; saute until
tendercrisp; add minced tomato and toss. Remove skillet from heat and set
aside.

3. In omelette pan or medium skillet, heat One half T oil over mediumhigh heat.
Pour half of egg mixture into skillet and cook just until bottom is set and
top begins to look dry. Spoon half the ratatouille onto half the omelette,
then, with spatula, fold eggs over the filling to cover. Slide omelette
onto plate. Repeat to make another omelette.

4. If desired, cut plum tomato crosswise in half. With spoon, scoop out
seeds and pulp to form 2 hollow shells. Fill each shell with One half T sour
cream and garnish with chopped parsley. Set on plate alongside omelette.
Garnish with parsley sprigs, if desired.

Nutritional information per servingprotein: 18 grams; fat: 20 grams;
carbohydrate: 12 grams; fiber; 3 grams, sodium; 593 milligrams,
cholesterol; 520 Milligrams; calories: 292.

Country Living/Feb/93

Posted to recipeludigest Volume 01 Number 662 by GramWag@aol.com on Jan
31, 1998