Eggplant and Cheddar Omelet

(2 votes)

1 cup eggplant
4 tablespoons virgin olive oil
1 clove garlic, chopped  or 1/4 teaspoon garlic powder
1/2 cup tomato sauce
8 eggs
1/2 teaspoon seasoned salt
1/2 cup cheddar cheese, grated

Peel eggplant and cut into small cubes. Soak cubes in bowl of cold water for 1/2 hour. Remove, drain and dry well. Heat 3 tablespoons olive oil in skillet the add eggplant. Sauté eggplant until it begins to brown. Add tomato sauce then set pan aside. Heat remaining olive oil (1 tablespoon) in large skillet. Add eggs and cheese. Cook over low heat until they set. Spoon eggplant mixture onto center of eggs and fold over for omelet.


Comments:

easy to prepare and delicious!
maya, new jersey


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