Sour Cream Omelet with Eggplant, Tomatoes, and Bread
by Editorial Staff
Delicate and airy omelet with sour cream is perfectly complemented by vegetables and toasted pieces of white bread. An omelet with tomatoes, eggplant, and croutons is quick and easy to prepare – diversify your menu with a hearty and delicious breakfast.
Servings: 3
Ingredients
- Eggs – 3 pcs.
- Sour cream – 80 g
- Eggplant – 230 g
- Tomatoes – 140 g
- White bread or loaf – 100 g
- Fresh parsley – 5 g (4-5 sprigs)
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for frying) – 30 ml (2 tablespoons)
Directions
- We wash and dry vegetables and herbs. Cut the eggplants on both sides. Cut off the crusts from the bread and use the crumb in small cubes.
- In a skillet over medium heat, heat about 1 tablespoon. a spoonful of vegetable oil. We spread the bread cubes and, stirring, fry for about 3-4 minutes, until golden brown. Then we transfer the fried bread to a plate. Cut the eggplants into quarters.
- Break the eggs into a deep bowl. Add sour cream, salt, and ground pepper. Stir with a whisk or mixer at low speed.
- Fry the eggplants in a frying pan with the remaining vegetable oil over low-medium heat for about 5-7 minutes, until soft. Cut the tomatoes into medium slices and add to the eggplants.
- Fry the eggplants and tomatoes together for about 2-3 minutes, so that the tomatoes are slightly fried, but not lose their shape. Pour the eggplant and tomato mixture with the egg mixture.
- On top, evenly lay out the pieces of the toasted loaf. Cover the pan with a lid and cook an omelet with tomatoes, eggplants, and croutons over low heat for about 5 minutes, until the egg mixture sets.
- An omelet with tomatoes, eggplant, and croutons is ready. Finely chop the parsley. Sprinkle the omelet with chopped herbs and serve.
Enjoy your meal!
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