Pan omelette with brinjal

Name: Pan omelette with brinjal
Yield: 3 servings
Cuisine: Cooking Method
Ingredients: 1.00 aubergine large, thinly sliced; salt; fresh chillies 573; 1.00 red pepper deseeded and cut into strips; 1.00 garlic cloves, crushed; 5.00 eggs whisked; black pepper freshly ground; 15.00 ml fresh parsley chopped; 30.00 ml parmesan cheese

3 servings

Rate this recipe

Eggs

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (9)

1.00	aubergine — large, thinly sliced
	salt
	fresh chillies — 573
1.00	red pepper — deseeded and cut into strips
1.00	garlic — cloves, crushed
5.00	eggs — whisked
	black pepper — freshly ground
15.00 ml	fresh parsley — chopped
30.00 ml	parmesan cheese

Tap for ingredients

Method:

Sprinkle the brinjal with salt and drain for about half an hour in a colander. Pat dry with paper towelling and fry the brinjal slices in a pan with a little heated olive oil until brown. Set aside. Sauté the red pepper and garlic in the oil until soft. Pour over the whisked egg, season to taste with salt and pepper and return the brinjal slices to the pan, arranging them neatly. Sprinkle the parsley and Parmesan cheese over the mixture and heat until the omelette is cooked and has set. Lift the omelette occasionally to allow the raw egg mixture to run underneath and cook. Serve with a green salad. Serves 3-4.