Bread and Tomato Soup, Rolled Spinach Omelette and Steamed Ratatouille Vegetables
TM5 TM6

Bread and Tomato Soup, Rolled Spinach Omelette and Steamed Ratatouille Vegetables

Ingredients

  • 50 g extra virgin olive oil, plus extra for serving
  • 2 6 - 8 fresh basil leaves, to taste, 5-6 roughly torn
  • 60 g medium-hard cheese, (e.g. Gruyère, Emmental, Cheddar), cut in pieces
  • 2 garlic cloves,
  • 50 g extra virgin olive oil,
  • 50 g stale white bread, cut in pieces (1-2 cm)
  • 200 g frozen chopped spinach, defrosted
  • 4 medium eggs,
  • 1 tsp fine sea salt,
  • 50 g onions, quartered
  • 50 g carrots, cut in pieces
  • 700 6 - 8 g ripe tomatoes, cut in pieces
  • 1 1 - 2 fresh basil leaves, to taste
  • 500 g water
  • 1 heaped tsp vegetable stock paste, homemade
  • 400 g mixed vegetables (e.g. peppers, courgettes, aubergines), cut in pieces (2-3 cm)

Nutrition
per 1 portion
Calories
1654 kJ / 395 kcal
Protein
17 g
Carbohydrates
19 g
Fat
26 g

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