Egg plant omelette. I usually just make this into scrambled eggs rather than making an actual omelet and filling it. You can adjust the amounts of any of the ingredients up or down as you prefer. I use the really thin, long type of eggplant that is only about an inch in diameter.
The eggplants are heavily charred before they're battered with egg. There are hundreds of varieties of omelets and omelet-like dishes around the world, including: Tamagoyaki: A Japanese rolled omelet made of thin layers of egg traditionally cooked in a rectangular pan.; Omurice: Also popular in Japan, omurice is a take on the western omelet, filled with fried rice and served with ketchup.; Masala Omelets: Indian masala omelets are made with onions, chilis. Eggplant omelette is pretty much your basic tortang talong. You can cook Egg plant omelette using 5 ingredients and 3 steps. Here is how you cook that.
Ingredients of Egg plant omelette
- It’s 1 of big eggplant chopped in circular rings.
- Prepare 2 of eggs.
- Prepare 1 of small onions chopped.
- It’s Pinch of black pepper.
- Prepare of Oil and salt.
The only difference is the way it was prepared and presented. I had all the ingredients (including the eggplant) mixed in a bowl. The mixture is then poured into a pan to cook. Known for its glossy, deep purple color, the eggplant is an excellent source of dietary fiber and potassium, as well as several other minerals and nutrients.
Egg plant omelette instructions
- Put a non stick pan on the heat, beat the eggs on A shallow bowl, ads he onions, salt and black pepper. Add the chopped egg plants..
- Pour some oil in a preferably non stick pan, add the mixture and fry on low Heat into one side is well cooked. The the omelette upside down until the other side is well cooked also..
- Serve hot with a cup of tea or coffee..
Eggplants are also a great source of antioxidants, which help to protect the. Eggplant omelette is another way our family cooked eggplant growing up. It is normally grilled or broiled, skin peeled, coated with beaten eggs and then fried. My mom usually charred the eggplants on the flames of the gas stove but in this recipe, I cooked and softened the eggplants in boiling water. Spices and flavorings from China, India, Spain, and tropical Africa have found their way into North African cooking.