Savory Eggplant Omelette Twist
Indulge in a flavorful Eggplant Omelette that marries vibrant Mediterranean ingredients with the comfort of a classic breakfast dish. Tender roasted eggplant blends harmoniously with fluffy eggs, aromatic herbs, and a sprinkle of feta cheese. This nutritious creation is not only a wholesome start to your day but also a delicious way to savor fresh vegetables. Perfect for brunch or a light dinner!
ingredients
- 1 medium eggplant, diced
- 4 large eggs
- 1/4 cup milk
- 1/2 cup feta cheese, crumbled
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon fresh parsley, chopped
- 1/4 cup cherry tomatoes, halved
steps
- 1.
Preheat the oven to 400°F (200°C). Spread the diced eggplant on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 20 minutes until tender.
- 2.
In a mixing bowl, whisk together the eggs, milk, garlic powder, black pepper, and chopped parsley until well combined.
- 3.
Once the eggplant is roasted, fold it into the egg mixture along with crumbled feta and cherry tomatoes.
- 4.
Heat a non-stick skillet over medium heat and add a drizzle of olive oil. Pour the egg mixture into the skillet, allowing it to spread evenly.
- 5.
Cook for about 4-5 minutes until the edges start to set, then carefully flip or fold the omelette in half. Cook for an additional 2-3 minutes until fully cooked.
- 6.
Slide the omelette onto a plate and garnish with extra parsley and feta if desired. Serve warm.
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