Eggplant omelet

Eggs 510 Last Update: Aug 01, 2021 Created: Aug 01, 2021 0 0 0
Eggplant omelet
  • Serves: 1 People
  • Prepare Time: -
  • Cooking Time: 25
  • Calories: -
  • Difficulty: Easy
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Add some variety to the menu by making an eggplant omelet for breakfast! The basis of the dish is the same as that of a regular omelet - an egg and a little milk. However, the addition of garlic-fried eggplants gives the omelet a spicy flavor and makes it more nutritious and satisfying. Try it!

Ingredients

Directions

  1. Cut the eggplant into small cubes, place in a bowl and sprinkle with 1-2 pinches of salt. Stir and let sit for 10-15 minutes.
  2. Drain the juice from the eggplant. Then rinse the eggplants under running water, squeeze lightly and place on a napkin or paper towel to absorb any remaining water.
  3. Heat a skillet over medium heat and add vegetable oil. Send the eggplants to the pan and, stirring, fry the eggplants for 5-6 minutes, until golden brown.
  4. Peel the garlic, chop finely and add to the pan. Fry the garlic and eggplants for another 1 minute.
  5. Combine eggs, milk, salt and ground black pepper in a separate container. Beat lightly with a whisk or fork to mix the whites and yolks of the eggs.
  6. Pour the omelet mixture into the eggplant pan.
  7. Place a lid on the skillet and reduce heat to low. Cook the eggplant omelet for 5-6 minutes, until the egg mass is cooked.
  8. Chop the parsley finely.
  9. Sprinkle the eggplant omelet with herbs and serve.
  10. Bon Appetit!

Eggplant omelet



  • Serves: 1 People
  • Prepare Time: -
  • Cooking Time: 25
  • Calories: -
  • Difficulty: Easy

Add some variety to the menu by making an eggplant omelet for breakfast! The basis of the dish is the same as that of a regular omelet - an egg and a little milk. However, the addition of garlic-fried eggplants gives the omelet a spicy flavor and makes it more nutritious and satisfying. Try it!

Ingredients

Directions

  1. Cut the eggplant into small cubes, place in a bowl and sprinkle with 1-2 pinches of salt. Stir and let sit for 10-15 minutes.
  2. Drain the juice from the eggplant. Then rinse the eggplants under running water, squeeze lightly and place on a napkin or paper towel to absorb any remaining water.
  3. Heat a skillet over medium heat and add vegetable oil. Send the eggplants to the pan and, stirring, fry the eggplants for 5-6 minutes, until golden brown.
  4. Peel the garlic, chop finely and add to the pan. Fry the garlic and eggplants for another 1 minute.
  5. Combine eggs, milk, salt and ground black pepper in a separate container. Beat lightly with a whisk or fork to mix the whites and yolks of the eggs.
  6. Pour the omelet mixture into the eggplant pan.
  7. Place a lid on the skillet and reduce heat to low. Cook the eggplant omelet for 5-6 minutes, until the egg mass is cooked.
  8. Chop the parsley finely.
  9. Sprinkle the eggplant omelet with herbs and serve.
  10. Bon Appetit!

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