Eggplant and bell pepper omelet

How to make your usual morning omelet even tastier? The answer is simple - add vegetables! Juicy eggplants and bell peppers complement the milk omelet in the most wonderful way. Such an omelet is prepared very quickly, it turns out to be very airy, fluffy and looks a bit like a pie. Great start to the day!

Ingredients

• Eggs - 5 pcs.
• Milk - 100 ml
• Wheat flour - 1 tbsp. a spoon
• Eggplant - 150 g (1 pc.)
• Bulgarian pepper - 100 g (1 pc.)
• Onions - 80 g (1/2 pc.)
• Fresh parsley - 2-3 sprigs
• Fresh dill - 1 sprig
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil (for frying) - 1-2 tbsp. spoons

Directions

1. Prepare foods according to the list. Wash and dry the eggplant, peppers and herbs.
2. Peel the onion. Cut off the tips and skin of the eggplant. Cut the bell pepper in half and remove the seeds.
3. Cut the peeled onion, eggplant and pepper into small cubes.
4. Heat vegetable oil in a skillet and add chopped onion. While stirring, fry the onion over medium heat for about 3-4 minutes, until transparent.
5. Add chopped bell peppers and eggplant. Stir occasionally, fry for about 5-7 minutes, until soft and caramelized.
6. Then, if you wish, you can cover the pan with a lid so that the vegetables are slightly steamed.
7. Lightly salt the fried eggplant and pepper. Stir.
8. Combine eggs, flour, salt and black pepper in a deep bowl. Stir with a whisk.
9. Pour in milk. Finely chop the parsley and dill with a knife and add to a bowl. Stir again.
10. Pour the egg mixture into a skillet with sauteed vegetables.
11. Reduce the heat to minimum (I fried on 4 out of 9 possible stove divisions), cover the pan with a lid and fry the omelet for about 8-10 minutes, until the eggs set.
12. Juicy omelet with eggplant and bell pepper is ready. Transfer it to a plate with a spatula and serve.
13. Delicate eggs with milk, juicy vegetables and fragrant healthy greens - the perfect combination to start an active day!
14. Bon Appetit!