Omelet and ratatouille

Omelet and ratatouille

Preparation time:

Between 30 and 60 Minuti

Nutritional information:

563kcal / per serving



Second course


Geographic Area:


Enviromental Impact:

Moderate (0.58kg CO2 eq) i

Recipe in partnership with

The scents and colors of Provençal ratatouille that come to us from the shores of France add a Mediterranean touch to a more continental preparation, the classic omelet.

Ingredients for 4 portions

  • Eggs 8
  • Brown basmati rice 320 g
  • Olive oil 40 g
  • Eggplant 250 g
  • Zucchini 250 g
  • Peppers (various colors) 250 g
  • Tomatoes 150 g
  • Fresh basil 40 g
  • Fresh oregano 40 g
  • Garlic 20 g



For the ratatouille:

Wash all vegetables.


Cut zucchini and eggplant lengthwise.


Cut the peppers in half, remove the seeds, then cut out lozenges.


Quickly blanch the tomatoes, cool them in ice water, then peel them, cut them into quarters and remove the seeds.


Grease some baking molds and begin preparing the ratatouille by arranging the zucchini and eggplant on the outside and filling the center with the peppers and tomato petals. Season with salt and a drizzle of extra virgin olive oil.


Bake the ratatouille in a 180° C oven for 10 to 15 minutes.


When it is ready, sprinkle it with the fresh herb leaves.


For rice:

Cook the basmati rice in a saucepan by adding three times its volume of water, a pinch of salt and the garlic clove.



Season with a little extra virgin olive oil, remove the garlic, and set the rice aside.


For the omelet:

Beat two eggs at a time (two per omelet) adding a pinch of salt.


Heat an omelet pan with a little extra virgin olive oil.


Pour the eggs into the pan and cook them without browning.


For presentation:

Arrange the ratatouille, basmati rice, and omelet on a serving platter.


Garnish with the leaves of fresh herbs.

Enviromental Impact



Per serving:

0.58kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.