Eggplant and Tomato Omelet

Ingredients

• Egg2 count (110 g)
• Egg White2 count (80 g)
• Eggplant1 cup (90 g)
• Tomato1/2 count (65 g)
• Red Onion4 ring (20 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   This recipe can be made in the oven, air fryer or pan.

2. 2

   Step 2

   For this recipe, you need to soak the sliced eggplants with salt for 10 minutes. Then wash and drain.

3. 3

   Step 3

   Slice or cut the tomato and cut the onion into strips. Add salt and pepper that and the eggplant.

4. 4

   Step 4

   In the oven/air fryer, add half the oil and cook over 356°F (180°C) for 10 minutes so the vegetables get tender. Set aside.

5. 5

   Step 5

   In the pan, preheat the pan with half the oil and, once heated, add the vegetables. Sauté for 5-7 minutes until tender. Set aside.

6. 6

   Step 6

   Put the eggs with the white in a bowl. Add salt and pepper to taste and beat.

7. 7

   Step 7

   In the pan, heat the remaining oil in a pan over medium heat. Once heated, add the beaten eggs.

8. 8

   Step 8

   Add the eggplant, tomato and onion on top. Cover and cook over low heat until the egg is fully set.

9. 9

   Step 9

   In the over/air fryer: Add the oil in the tray and then put the egg mixture with eggplant, tomato and onion.

10. 10

    Step 10

    Cook at 356°F(180°C) for 15-20 minutes until it is well cooked. Remove and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Eggplant and Tomato Omelet can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.