Omelet with Eggplant

Name: Omelet with Eggplant
Ingredients: 5 eggs; 100 ml milk; 150 g onion; 150 g eggplant; half a bunch of parsley; 1 heaping tsp flour; salt; vegetable oil for frying

Omelet with eggplant is a wonderful option for a leisurely weekend breakfast. All you need to do is lightly sauté the eggplant (or not so lightly, depending on your preference) and pour beaten eggs over it. The recipe also calls for a little flour to make the omelet more filling and hearty, though flour is not a required ingredient in this case. It will be delicious and satisfying either way!

Ingredients:

5 eggs
100 ml milk
150 g onion
150 g eggplant
half a bunch of parsley
1 heaping tsp flour
salt
vegetable oil for frying

How to cook omelet with eggplant

Peel the onion and finely chop it.

Peel the eggplant and cut it into small cubes.

Finely chop the parsley.

Sauté the onion in vegetable oil for 5 minutes, until translucent.

Add the eggplant, season lightly with salt, stir, and cook for 7–10 minutes (add more vegetable oil if needed).

Crack the eggs into a deep bowl, add the milk, flour, and 1/2 tsp salt, then whisk vigorously for a couple of minutes.

Add the parsley and stir to combine.

Pour the egg mixture into the skillet over the eggplant and onion. Cover with a lid and cook for 5 minutes over medium heat. Then reduce the heat to the lowest setting and cook for another 5–10 minutes.