in Recipes

Eggplant Omelette

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Ingredients for 4 servings:

  • 6 eggs
  • 800 g eggplant(s)
  • 2 shallots
  • Herbs as desired, chopped
  • Salt
  • pepper
  • 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

low-fat

Peel and finely chop the shallots. Peel and dice the eggplants. Place them in a non-stick pan with a little water and sauté. After 5 minutes, add salt and pepper, a pinch of sugar if desired, and the shallots. Cook until all the water has evaporated. Crack the eggs with a fork, add the chopped herbs, and season with salt and pepper. Pour the egg mixture over the eggplants and let them set. Serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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