Eggplant Omelet
Transform your breakfast or dinner routine with this delicious and smoky Eggplant Omelet recipe, a creative twist on classic comfort food. Featuring fire-roasted eggplants, which lend an irresistible charred flavor, this dish combines the creaminess of softened eggplant with fluffy, seasoned eggs infused with aromatic garlic and onion. Perfectly pan-fried to golden perfection, it’s a hearty and satisfying meal you can whip up in under 40 minutes. Serve these savory omelets warm, paired with a drizzle of soy sauce for an umami-rich finish. It’s a simple yet flavorful dish ideal for vegetarians and anyone looking to elevate a humble egg recipe into something truly special.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces large eggplants
- 3 pieces eggs
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 3 tablespoons cooking oil
- 1 small piece onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons soy sauce (optional for dipping)
Instructions
Start by roasting the eggplants directly over an open flame or under the broiler in your oven until the skin is charred and the flesh is soft. This should take about 8–10 minutes, turning occasionally to evenly char all sides.
Once the eggplants are cool enough to handle, peel off the charred skin. Keep the stems intact if desired for easier handling. Gently flatten the soft eggplant flesh with a fork, being careful not to tear it completely.
In a mixing bowl, crack the eggs and beat them well. Season with salt and black pepper. Add the chopped onion and minced garlic, mixing everything thoroughly.
Heat 1 1/2 tablespoons of cooking oil in a skillet over medium heat.
Dip one flattened eggplant into the egg mixture, ensuring it's fully coated. Carefully transfer it to the heated skillet.
Cook the eggplant omelet for 3–4 minutes on one side, or until the eggs are golden brown and set. Flip it gently and cook for another 3–4 minutes on the other side.
Remove the first omelet from the pan and set it aside. Heat the remaining cooking oil and repeat the process for the second eggplant.
Serve the eggplant omelets warm with optional soy sauce on the side for dipping. Enjoy!
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3260 mg | 142% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 32.2 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 208 mg | 16% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2858 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
