Eggplant Omelette (Meatless)

Eggplant Omelette is a very popular breakfast in the place where I grew up. I can remember waking up to the smell of this dish from our kitchen and it makes me want to wake up and have my breakfast. This dish is simple, but because of the grilling/broiling and peeling of the skin, it needs a little more effort and time to do it well. This dish has enough nutrients to give. You have Egg for protein, Tomato for your source of omega-3, Eggplant has Vit. B1, copper, fiber and manganese.This dish is not only yummy but also beneficial to our health. Let's start making it!

INGREDIENTS:

- 4 Pieces of Eggplant (Grilled)

-3 Medium sized eggs (Beaten)

-2 Red Onions (Minced)

-1 Small Red Bell Pepper (Minced)

-3 Pieces medium size Tomatoes (Minced)

-Vegetable Oil

-Salt

-Ground Pepper

PROCEDURE:

- First, you have grill the Eggplant. Make sure you washed it thoroughly. You can do it on your outdoor grill stove, or in my case, I grilled it on my Grill pan. Try to poke the eggplant with fork so that the eggplant will be thoroughly cooked inside. Some people broil it in the oven, I prefer to grill it.

- After grilling, put it aside and let it cool for about 5 minutes. Once cool, peel of the skin and put in on a flat tray/plate

- In a flat plate or tray, try to press your fork against the eggplant to flatten it a bit, the reason for this is so that you can have enough space for your veggies when you cook it in a pan

- In a bowl, mix the beaten eggs with all the other ingredients (onions, tomatoes, bell pepper) Put a pinch of salt and pepper according to your preference

- Prepare your hot pan/skillet with oil. I am using a non stick pan, so I really don't need a lot of oil for frying it.

- When everything is ready, dip your flattened eggplant on your beaten egg mixture and fry it until golden brown. While frying it, try to put more of your mixture on top. When the bottom part is cooked try to flip it carefully so that you can cook the other side.

- Put it on a plate with table napkin so that the excess oil will be drained, since eggplant itself is very oily.

-Serve it either with hot steamed rice or just eat it as it is. The condiments that you can use are either ketchup or soy sauce with lemon and chili.

SERVING: 2-3 Persons

PREPARATION TIME: 30-45 Minutes