A folded omelette with eggplant, served on a green plate with a side of fresh salad leaves.

Eggplant omelette

Name: Eggplant omelette
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3 pcs Eggs; 1 pcs Tomato; 1 pcs Eggplants; 40 g Mozzarella; 1 tbsp Cooking oil; to taste Salt and pepper; to taste Lettuce leaves

A quick vegetable omelette with eggplants

Super easy

15 Mins

Breakfast

Ingredients

Eggs
3 pcs
Tomato
1 pcs
Eggplants
1 pcs
Mozzarella
40 g
Cooking oil
1 tbsp
Salt and pepper
to taste

For serving

Lettuce leaves
to taste

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.

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.