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

Eggplant omelette

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.

  • 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.