Omelet with Eggplant and Tomatoes
Description
I'm sure you haven't made an omelet with eggplant yet. But it turns out really delicious. I'll briefly tell you where this recipe came from. I love omelets very much—you couldn't think of a better breakfast for me. And I like omelets with all kinds of add-ins: vegetables, mushrooms, meat, and so on. Once again, when I decided to make myself an omelet, I found an eggplant in the fridge and thought: "Why not?" I quickly found a recipe online. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare all necessary ingredients. Wash the vegetables thoroughly.
- 2
Step 2
Cut the eggplants into rounds 3–4 cm thick.
- 3
Step 3
Also slice the tomatoes into thin rounds.
- 4
Step 4
In a skillet approximately 22–24 cm in diameter, heat the sunflower oil, add the eggplant slices, and fry them until golden on one side. Then flip them over, place tomato slices on top, and cook for a couple of minutes so they warm through well.
- 5
Step 5
Meanwhile, beat the eggs with milk and salt — you can do this with a hand whisk or use a mixer for the job.
- 6
Step 6
Pour the egg mixture over the vegetables, cover the pan with a lid, and cook over low heat for about 5 minutes.
- 7
Step 7
Place the finished omelet on a plate so the eggplant slices are on top. If you like, garnish with finely chopped herbs or your favorite sauce. Enjoy!