We often make an omelet in the morning. But it should be varied so that it does not become boring in a week. I propose to diversify this dish and cook an omelette in milk with eggplant for breakfast.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Autumn is the season for cheap vegetables, incl. and eggplant. So, you need to not miss the moment and cook vegetables in all sorts of variations. By September we had already had time to eat stuffed, baked, fried, pickled eggplants, etc. Now it's time to cook simpler and more budgetary meals like omelettes. After all, you need to have time to enjoy this vegetable to its fullest in all interpretations. In addition, making a quick breakfast, moreover, delicious, is the desire of everyone in a hurry to work in the morning. As a result, egg dishes are a quick breakfast that almost everyone prefers.
It is worth noting that scrambled eggs or scrambled eggs in the morning will not leave anyone hungry. Despite the fact that the preparation of the dish is very simple, it saturates it for a long time. Therefore, these dishes are a real "lifesaver". In addition, you can constantly experiment with an omelet, which we will do today. Eggplant omelet is a delicious dish. But to make it, you need to buy the right vegetables. The blue ones should be the heaviest, tk. there are many seeds in the lungs. The fruits must be young, because they contain little bitterness. A good vegetable has a thin and smooth skin and a fresh green stem.
- Caloric content per 100 g - 83 kcal.
- Servings - 1
- Cooking time - 15 minutes, plus time for soaking the eggplant
Ingredients:
- Eggplant - 1 pc.
- Eggs - 2 pcs.
- Milk - 40 ml
- Salt - a pinch in eggs and 1 tsp. for removing bitterness from eggplant
- Vegetable oil - for frying
Step-by-step preparation of an eggplant omelet with milk:
1. Pour milk into a bowl.
2. Drive eggs into it and season with salt.
3. Whisk the milk and eggs until smooth.
4. No need to beat with a mixer. It is only necessary to loosen it until smooth.
5. Wash the eggplants, dry with a paper towel and cut lengthwise into 5 mm plates, which are cut in half or simply cut into rings. Sprinkle them with salt and leave to lie for 20-30 minutes so that droplets form on their surface. They say that bitterness came out of the fruit. After the eggplant, wash it under running water and pat dry with a paper towel.
6. Place the pan on the stove, add oil and heat. Add the eggplants and fry them on both sides until golden brown. To prevent the eggplant from absorbing a lot of oil, place it in a skillet in well-heated oil.
7. Pour the eggs and milk over the eggplants.
8. Cover the pan with a lid, heat it on medium and cook the omelet until the proteins coagulate. Sprinkle with cheese shavings before serving, if desired. Serve after cooking. They don't cook it for the future. Serve with croutons or a fresh piece of bread.
See also a video recipe on how to make an omelet with eggplant, tomatoes and onions.
