Omelet with Eggplant and Herbs
by Editorial Staff
A regular omelet can be diversified by making an eggplant and greens omelet.
Ingredients
- Eggs – 3 pcs.
- Milk – 3-5 tbsp
- Flour – 0.5 tbsp
- Eggplant – 0.5-1 pcs.
- Bulb onions – 0.5-1 pcs.
- Parsley – 0.25 bunch
- Salt – 2 pinches
- Vegetable oil – 1 tbsp
Directions
- To prepare an omelet with eggplant and herbs, first wash the eggplant, cut into cubes.
- Peel the onion, wash, chop finely.
- Heat oil in a frying pan. Lay out the vegetables. Fry over medium heat, stirring occasionally, until soft. Salt (1 pinch).
- Mix milk with eggs, shake.
- Add flour, salt and mix until smooth.
- Chop the greens.
- Add herbs to the egg mass.
- Pour eggplant and onion over the egg mass, distribute evenly. Cover and fry an omelet with eggplant and herbs over low heat until tender (until the mass “grabs”).
Enjoy your meal!
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