Cheese and Eggplant Omelet
Cheese and Eggplant Omelet
Get this quick and easy Philippine-inspired recipe from Martin Yan's Asian Favorites.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 5 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
Ingredients
  • Filling:
  • 2 Asian Eggplants (Brinjal)
  • ½ Red bell pepper
  • ½ Green bell pepper
  • 2 teaspoons Cooking oil
  • 2 cloves Garlic, chopped
  • 1 small Onion, sliced
  • A pinch of Salt and Pepper
  • ½ cup shredded Mozzarella cheese
  • Omelet:
  • 2 large Eggs
  • ½ teaspoon Salt
  • ¼ teaspoon White pepper
  • 2 teaspoons Cooking oil
  • Garnish:
  • 2 teaspoons Chilli garlic sauce
Method
  1. In the microwave, turbo steam the eggplants until soft, for about 10 minutes. Peel off skin, leaving stems on. Use a fork to flatten eggplants
  2. In a food processor, slice the red and green bell peppers. Remove and set aside. Next, chop the garlic and onion
  3. Place a pan over high heat until hot. Add 2 teaspoons of the oil, swirling to coat sides. Add garlic and onion; stir-fry for 2 minutes. Add the sliced bell peppers, salt and pepper; cook for 1 minute until crisp-tender
  4. In a bowl, whisk eggs with salt and pepper
  5. In a nonstick pan, add 2 teaspoon of cooking oil over medium-low heat until hot. Pour in half of the egg mixture. Lay 1 eggplant across center of pan; spoon half of the cooked filling over the eggplant. Then sprinkle ¼ cup of shredded mozzarella cheese on top. Cook until bottom of omelet sets, for 2 to 3 minutes. Fold in the sides so the omelet covers the eggplant entirely
  6. Slide the omelet out of the pan onto a plate; garnish with chilli garlic sauce. Repeat step 5 to cook the rest

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