in Recipes

Mushroom omelet with eggplant

updated

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Ingredients for 2 servings:

  • 250 g boiled, peeled potatoes
  • 1 small eggplant(s), approx. 120 – 150 g
  • 1 small can of chanterelles, drained (drained weight 165 g)
  • some oil
  • 4 large eggs
  • 2 tbsp milk
  • 1 small onion(s), chopped
  • 1 clove(s) garlic, chopped
  • some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Slice the peeled potatoes. Cut the eggplant (removing the stem) into approximately 5 mm thick slices and sprinkle with salt. Fry the eggplant slices with the garlic and onion in hot oil, turning occasionally. Place the potato slices on top of the eggplant slices. Whisk the milk with the eggs and season with salt and pepper. Pour the egg mixture over the eggplant and potato slices, scatter the drained chanterelle mushrooms over the egg mixture, and lightly press them into the egg mixture. Cover and bake until the eggs are set.

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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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