Eggplant and tomato omelet

Omelet is a common egg dish. I propose to diversify it and make an omelet with eggplant and tomatoes. Eggs can be mixed not with milk, as usual, but with mayonnaise. It turns out delicious, satisfying and appetizing!

Ingredients

• Eggplant - 1 pc.
• Tomato - 1 pc.
• Eggs - 3 pcs.
• Mayonnaise - 1 tbsp. a spoon
• Salt to taste
• Greens (dill) - 2 branches
• Vegetable oil for frying - 25 ml

Directions

1. Peel off the peel from the eggplant, and then cut it into slices about 5 mm thick.
2. Cut the tomato in half and then cut into half rings.
3. Pour vegetable oil into a preheated pan. Lay out the eggplant circles in one layer. We add. Fry for about 2-3 minutes, then turn over.
4. Fill the free space in the pan with tomato slices.
5. Preparing the egg mass for the omelet. Break eggs into a bowl.
6. Add mayonnaise.
7. Add the ingredients to a bowl.
8. Beat eggs with mayonnaise, mixer or whisk.
9. Pour vegetables in a frying pan with the resulting egg mass.
10. When the egg mass has set, sprinkle the resulting eggplant and tomato omelet with chopped fresh herbs (for example, dill).
11. An omelet with eggplant and tomatoes is ready.
12. Bon Appetit!