By adding eggplants and tomatoes to an omelet with cheese, you will be able to change the dish beyond recognition. The omelet is rich and juicy thanks to the vegetables. A good and hearty breakfast is guaranteed! Step-by-step recipe with a photo. Video recipe.
Omelet is considered a French dish, and every self-respecting chef should be able to cook it correctly. The French never add milk and flour to an omelet, but fry it in butter on one side and wrap it in a roll. I propose to deviate a little from the classic recipe and experiment. Let's make an omelet with vegetables for breakfast - it's a great start to the day. You can add any vegetables to the omelet and it will always turn out delicious. Today we are preparing a vegetable omelet with eggplant, tomatoes and cheese. The dish will turn out to be quite unusual, but at the same time very tasty and satisfying. For a change, you can also add bell peppers, bacon and some herbs.
Of course, such an omelet is not dietary, but sometimes you can pamper yourself with delicious food. Delicate fried eggplants go well with tomatoes and cheese. Consider the type of cheese when preparing your meal. If it is salty, then you don't need to add salt to the omelet. And before serving, you can decorate the omelet with sprigs of dill, parsley or cilantro.
See also how to make mish-mash omelette in Bulgarian.
- Caloric content per 100 g - 189 kcal.
- Servings - 1
- Cooking time - 20 minutes
Ingredients:
- Eggplant - 0.5 pcs.
- Eggs - 2 pcs.
- Cheese - 50 g
- Salt - a pinch
- Tomatoes - 1 pc.
- Vegetable oil - for frying
Step-by-step preparation of an omelet with eggplant, tomatoes and cheese, a recipe with a photo:
1. Wash the eggplants, remove the stalk and dry with a paper towel. Cut the fruits into rings no more than 1 cm thick. If you are using ripe eggplants, sprinkle them with salt and leave for 30 minutes so that all the bitterness comes out of them. Then rinse under running water and pat dry with a paper towel. With young fruits, such actions do not need to be carried out, because there is no bitterness in them.
2. Wash and dry the tomatoes with a paper towel. Slice into rings the same thickness as the eggplant. Choose tomatoes that are dense, but juicy, so that when they are cut, they do not disintegrate.
3. Grate the cheese on a coarse grater.
4. Wash the eggs, dry them, break the shells and pour the contents into a deep bowl.
5. Add salt to them and whisk the eggs until smooth and smooth.
6. Heat vegetable oil in a skillet and add eggplant. To help them absorb less fat, place them in a very well heated frying pan with vegetable oil.
7. Fry the eggplants on one side until golden brown and turn them over.
8. Place the tomato rings in the pan with the eggplant.
9. And immediately fill the vegetables with the egg mass.
10. Swirl the pan to spread the eggs evenly.
11. Sprinkle the cheese over the food and place the skillet over medium heat. Cook the omelet until the eggs are completely coagulated and the cheese is melted. Serve the eggplant, tomato and cheese omelette immediately after cooking. It is not customary to cook it for the future. You can even serve it in a frying pan, it will keep food warm for a longer time.
See also a video recipe on how to make an omelet with eggplant, tomatoes and onions.
