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Heat 1 tbsp oil in a large saucepan over a medium-high heat and add the courgettes, onions and peppers. Fry for 2-3 mins, then add the chopped tomatoes, garlic and 50ml boiling water. Bring to the boil, then reduce to a simmer for 20 mins, stirring occasionally, until the vegetables are tender but holding their shape and the sauce has thickened. Stir through half the parsley and season to taste.
Whisk the eggs with half the grated cheese, the remaining parsley and some seasoning.
Heat a little of the remaining oil and a cube of butter in nonstick frying pan over a medium-high heat. Pour in a quarter of the whisked eggs and fry for 1-2 mins, then carefully flip using a spatula and cook for a further 1 min until the eggs are set. Slide onto a plate and fill with a quarter of the ratatouille and a sprinkle of the remaining cheese. Repeat until you have used all the ingredients.
Toss the round lettuce in the honey and mustard dressing and serve with the ratatouille omelettes.