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Grana Padano stuffed omelette with ratatouille

Name: Grana Padano stuffed omelette with ratatouille
Cuisine: Italian

Difficulty

Easy

Preparation

30 min

Servings for

4 people

Chef Francesco Mazzei

Nobody says no to a nice omelette and this one is a great way to make sure your kids get to eat their veggies too! The Grana Padano fondue gives it an irresistible, velvety finish! You might want to double the amount of sauce, so as to soak it up with some nice crunchy bread!

Ingredients

For the omelette:
12 medium eggs
50 g Grana Padano, grated
Salt
25 g butter

For the ratatouille:
100 g courgette
200 g aubergine
200 g mixed colours peppers
30 g tomato paste
60 ml chardonnay or white wine vinegar
40 g raisins, soaked in water
25 g lilliput capers
EVO oil

For the fondue:
150 ml milk
150 ml double cream
300 g Grana Padano, grated

Grana PadanoSavoury

Preparation

STEP 1

Ratatouille.
Dice all the vegetable and pan-fry them separately with some olive oil and season with salt. In the meantime, over low heat, reduce the vinegar at least by half, then remove from the heat and add the tomato paste.

Mix all the vegetables into the reduction of vinegar and tomato paste and add the capers, raisins. Adjust with salt if needed and keep warm.

STEP 2

Grana Padano fondue.
Pour the milk and cream into a saucepan and heat gently to about 80°C, remove from the heat and add the grated Grana Padano. Mix with a spatula or whisk to ensure the cheese completely melts. Blitz with a stick blender until totally smooth. Keep warm.

STEP 3

Omelette.
In a bowl, crack the eggs, season with salt, add the Grana Padano and whisk. In a non-stick pan, melt the butter and when hot pour in the eggs. Mix with a soft spoon and, while the eggs are cooking, shape the omelette.

Transfer onto a serving dish, score it lengthwise with a knife and add the ratatouille on top. Pour the Grana Padano fondue around the omelette and serve.

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History and Heritage

The PDO

An iconic product

Italian Tradition

Health and Sport

Aperisnack and Light Bites

Pairings

Social Sustainability

Foundation

Nutritional Properties

Nutritional Education

The Role: Protection and Promotion

The Key Players: Our Members

Results: Production and Consumption

Governance and By-Laws

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Our press releases

Grana Padano stuffed omelette with ratatouille

Ingredients

For the omelette:
12 medium eggs
50 g Grana Padano, grated
Salt
25 g butter

For the ratatouille:
100 g courgette
200 g aubergine
200 g mixed colours peppers
30 g tomato paste
60 ml chardonnay or white wine vinegar
40 g raisins, soaked in water
25 g lilliput capers
EVO oil

For the fondue:
150 ml milk
150 ml double cream
300 g Grana Padano, grated

Preparation

Ratatouille.
Dice all the vegetable and pan-fry them separately with some olive oil and season with salt. In the meantime, over low heat, reduce the vinegar at least by half, then remove from the heat and add the tomato paste.

Mix all the vegetables into the reduction of vinegar and tomato paste and add the capers, raisins. Adjust with salt if needed and keep warm.

Grana Padano fondue.
Pour the milk and cream into a saucepan and heat gently to about 80°C, remove from the heat and add the grated Grana Padano. Mix with a spatula or whisk to ensure the cheese completely melts. Blitz with a stick blender until totally smooth. Keep warm.

Omelette.
In a bowl, crack the eggs, season with salt, add the Grana Padano and whisk. In a non-stick pan, melt the butter and when hot pour in the eggs. Mix with a soft spoon and, while the eggs are cooking, shape the omelette.

Transfer onto a serving dish, score it lengthwise with a knife and add the ratatouille on top. Pour the Grana Padano fondue around the omelette and serve.

Related recipes

Egg white omelette with spring onion, ham, tomato, green beans and Grana Padano

Baked savoury pancakes with asparagus and Grana Padano

Green spinach crepes with ham and creamy ricotta and Grana Padano PDO filling

Discover more about Grana Padano

An iconic product

The PDO

Fun Facts

The consortium members

Follow us

History and Heritage

The PDO

An iconic product

Italian Tradition

Health and Sport

Aperisnack and Light Bites

Pairings

Social Sustainability

Foundation

Nutritional Properties

Nutritional Education

The Role: Protection and Promotion

The Key Players: Our Members

Results: Production and Consumption

Governance and By-Laws

Trade Fairs and Events

Media

Partnerships and Sponsorships

Our press releases

Grana Padano stuffed omelette with ratatouille

Ingredients

For the omelette: 12 medium eggs 50 g Grana Padano, grated Salt 25 g butter

For the ratatouille: 100 g courgette 200 g aubergine 200 g mixed colours peppers 30 g tomato paste 60 ml chardonnay or white wine vinegar 40 g raisins, soaked in water 25 g lilliput capers EVO oil

For the fondue: 150 ml milk 150 ml double cream 300 g Grana Padano, grated

Preparation

Ratatouille.Dice all the vegetable and pan-fry them separately with some olive oil and season with salt. In the meantime, over low heat, reduce the vinegar at least by half, then remove from the heat and add the tomato paste.

Mix all the vegetables into the reduction of vinegar and tomato paste and add the capers, raisins. Adjust with salt if needed and keep warm.

Grana Padano fondue.Pour the milk and cream into a saucepan and heat gently to about 80°C, remove from the heat and add the grated Grana Padano. Mix with a spatula or whisk to ensure the cheese completely melts. Blitz with a stick blender until totally smooth. Keep warm.

Omelette.In a bowl, crack the eggs, season with salt, add the Grana Padano and whisk. In a non-stick pan, melt the butter and when hot pour in the eggs. Mix with a soft spoon and, while the eggs are cooking, shape the omelette.

Transfer onto a serving dish, score it lengthwise with a knife and add the ratatouille on top. Pour the Grana Padano fondue around the omelette and serve.

Related recipes

Egg white omelette with spring onion, ham, tomato, green beans and Grana Padano

Baked savoury pancakes with asparagus and Grana Padano

Green spinach crepes with ham and creamy ricotta and Grana Padano PDO filling

Discover more about Grana Padano

An iconic product

The PDO

Fun Facts

The consortium members

For the omelette:
12 medium eggs
50 g Grana Padano, grated
Salt
25 g butter

For the ratatouille:
100 g courgette
200 g aubergine
200 g mixed colours peppers
30 g tomato paste
60 ml chardonnay or white wine vinegar
40 g raisins, soaked in water
25 g lilliput capers
EVO oil

For the fondue:
150 ml milk
150 ml double cream
300 g Grana Padano, grated

Ratatouille.
Dice all the vegetable and pan-fry them separately with some olive oil and season with salt. In the meantime, over low heat, reduce the vinegar at least by half, then remove from the heat and add the tomato paste.

Grana Padano fondue.
Pour the milk and cream into a saucepan and heat gently to about 80°C, remove from the heat and add the grated Grana Padano. Mix with a spatula or whisk to ensure the cheese completely melts. Blitz with a stick blender until totally smooth. Keep warm.

Omelette.
In a bowl, crack the eggs, season with salt, add the Grana Padano and whisk. In a non-stick pan, melt the butter and when hot pour in the eggs. Mix with a soft spoon and, while the eggs are cooking, shape the omelette.