Eggplant Omelette Recipe

Prepare the Eggplant: Slice the eggplant lengthwise into thin strips (about 0.5 cm or ¼ inch thick). Heat a skillet over medium heat, add a drizzle of olive oil (about 1-2 tablespoons or 15-30 ml), and fry the eggplant strips on both sides until golden and tender, about 2-3 minutes per side. Set aside on a plate.

Prepare the Egg Mixture: In a medium bowl, crack 3 eggs. Cut the cherry tomatoes into quarters and add them to the bowl. Season with a pinch of salt and pepper to taste. Add the finely chopped parsley. Whisk everything together until well combined.

Cook the Omelette: In the same skillet, add a little more olive oil if needed (about 1 teaspoon or 5 ml).
Arrange the fried eggplant strips evenly across the bottom of the skillet. Pour the egg mixture over the eggplant, ensuring it spreads evenly. Cover the skillet with a lid and cook on low heat for 3 minutes, or until the eggs are mostly set.

Fold and Serve: Gently fold the omelette in half using a spatula. Cook for an additional 1 minute to ensure it's fully set, then transfer to a plate. Serve hot, optionally garnished with a sprinkle of extra parsley.