Easy Eggplant Omelette Recipe
Looking for a simple yet delicious breakfast or brunch idea? This Easy Eggplant Omelette is packed with flavor and nutritious ingredients.
Equipment & Tools
- Stove
- Pan
- Cutting Board
- Knife
- Measuring Spoon
- Measuring Cup
- Serving Plate
Ingredients
- 4 Small Eggplants, Sliced
- 2 Tomatoes, Sliced
- 10 Wild Coriander Leaves, Chopped
- 5 Small Green Chillies, Chopped
- 3 Eggs, Beaten
- ¼ tsp Salt
- ¼ tsp Black Pepper
- 2 tbsp Happy Belly Unsalted Butter, Recommended
- ½ cup Kraft Mozzarella Cheese, Recommended
Instructions
- Heat a pan on low and melt the butter.
- Add the sliced eggplants to the pan.
- Sprinkle some salt and pepper on top.
- Cook until the bottom side is golden brown.
- Turn the eggplants over to cook the other side.
- Pour the beaten eggs over the eggplants.
- Sprinkle the mozzarella cheese on top.
- Add the sliced tomatoes, chopped green chillies, and chopped wild coriander leaves.
- Cover the pan and cook for 3-4 minutes until the eggs are set and the cheese is melted.
- Remove the omelette from the pan.
- Serve hot and enjoy your easy eggplant omelette!
Video
Nutrition
Serving: 678gCarbohydrates: 11.6g (4%)Protein: 16.3g (33%)Fat: 65.3g (100%)Saturated Fat: 37.9g (237%)Polyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 518mg (173%)Sodium: 3788mg (165%)Potassium: 487mg (14%)Fiber: 5g (21%)Sugar: 3.7g (4%)Calcium: 120mg (12%)Iron: 5mg (28%)
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