Eggplant omelette

Cooking instructions

1. 1.

   Slice a medium eggplant into long strips, each about half a centimeter thick.

2. 2.

   Heat a tablespoon of oil in the frying pan, add the eggplant slices, and fry for two minutes on each side.

3. 3.

   Whisk the eggs, season with salt and pepper to taste, then pour the mixture into the frying pan.

   
4. 4.

   Cut the tomato into slices and arrange them on one side of the frying pan.

5. 5.

   Grate the cheese and sprinkle it over the tomatoes.

   
6. 6.

   Gently fold the omelette in half and cook for an additional 1-2 minutes. This will keep the tomato's texture intact, warm it through, and fully melt the cheese, giving the dish a creamy texture and rich flavor.