Eggplant omelette

Cooking instructions

• 1.

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

• 2.

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

• 3.

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

  
• 4.

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

• 5.

  Grate the cheese and sprinkle it over the tomatoes.

  
• 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.