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Eggplant omelette, top with diced tomatoes, thinly sliced scallion and 3 slices of lime on a white dinner plate

HOW TO MAKE A HEALTHY EGGPLANT OMELETTE

Amazingly healthy eggplant omelet with a lot of flavors. Served perfectly with a bowl of quinoa and black lentils or steamed rice.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course, Side Dish
Cuisine Filipino
Servings 2 serving
Calories 313 kcal

Equipment

  • Non-stick Large Frying pan, tongs, Turner spatula

Ingredients
  

  • 2 Large Japanese or Chinese eggplant
  • 3 Large Eggs
  • ½ Cup Scallions or green onions, thinly sliced (4 stems), divided
  • ¼ Cup Parsley, chopped
  • ¼ Teaspoon Pink salt (optional)
  • ¼ Teaspoon Freshly ground black pepper
  • 2 Tablespoon Extra virgin olive oil
  • ¼ Teaspoon Chilli flakes
  • 1 Large Tomatoes, diced

CONDIMENTS

  • Fish sauce
  • Ketchup
  • Hot sauce
  • Fresh lime slices

SERVE WITH

  • Steamed rice
  • Quinoa and black lentils (Check the link above)

Instructions
 

  • Preheat the broiler.
  • Arrange the eggplant in a baking sheet and put it in the oven on the upper first shelf. Broil the eggplant turning every 2 minutes until the skin is all charred.
  • Take it out from the oven and let it cool to handle. Peel the blackened skin and discard. Gently flatten the cooked eggplant using a fork.
  • In a large bowl, place the eggs, 1/4 cup plus 2 tablespoon scallions, parsley, red pepper flakes, and pepper. Whisk just to combine and add the eggplant as you swirl making sure the eggplant is fully coated.
  • Place the large frying pan over medium-low heat. Add the oil followed by the eggplant. Pour any leftover egg mixture on top of the eggplant. As the pan warms up, the eggs and eggplant start to cook. Continue cooking until the edges are all set. This will take about 4-5 minutes. Using a turner spatula, gently flip upside down and continue cooking for another 3-4 minutes or until it is lightly brown. Transfer to a serving plate top with diced tomatoes and the remaining 2 tablespoon scallions, serve immediately.
  • Serve as a vegetable side dish or on its own with steamed rice or quinoa and lentils.

Notes

Salt is optional especially if you use  fish sauce as your condiment. 

Nutrition

Calories: 313kcalCarbohydrates: 20gProtein: 13gFat: 22gSaturated Fat: 4gTrans Fat: 1gCholesterol: 279mgSodium: 132mgPotassium: 894mgFiber: 9gSugar: 11gVitamin A: 1509IUVitamin C: 27mgCalcium: 118mgIron: 4mg
Keyword eggplant, Eggplant omelette,, omelette, Vegetables
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