Bresc BV

Omelette with ratatouille and goat’s cheese


  • 400 g Bresc ratatouille
  • 8 eggs
  • 1 dl cream
  • 125 g goat’s cheese
  • 90 g Kalamata olives
  • 10 g Bresc erbe Italiano
  • salt and pepper
  • basil cress

Preparation method

Beat the eggs lightly and season with erbe Italiano, salt and pepper. Heat the oil in a pan and allow the egg mixture to solidify for about 5 minutes on a medium heat. Divide the ratatouille and crumbled goat’s cheese evenly over it. Shake the omelette and leave it to solidify for about 3 more minutes. Serve the omelette on a plate and garnish it with olives and basil cress.