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


Amazingly healthy eggplant omelet with a lot of flavors. Served perfectly with a bowl of quinoa and black lentils or steamed rice.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 serving
Calories: 313kcal


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


  • 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


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


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


  • 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, ¼ 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.


Salt is optional especially if you use  fish sauce as your condiment. 
Category: Main Course, Side Dish
Cuisine: Filipino
Keyword: eggplant, Eggplant omelette,, omelette, Vegetables


Calories: 313 kcal (16%)Carbohydrates: 20 g (7%)Protein: 13 g (26%)Fat: 22 g (34%)Saturated Fat: 4 g (25%)Trans Fat: 1 gCholesterol: 279 mg (93%)Sodium: 132 mg (6%)Potassium: 894 mg (26%)Fiber: 9 g (38%)Sugar: 11 g (12%)Vitamin A: 1509 IU (30%)Vitamin C: 27 mg (33%)Calcium: 118 mg (12%)Iron: 4 mg (22%)
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