Omelet with Eggplants and Gruyère
Breakfasts • World
Description
Omelet with Eggplants and Gruyère
Ingredients
- Salt to taste
- Passata Tomato Sauce 10 oz
- Gruyère cheese 5 oz
- Safflower Oil 5 fl oz
- Chocolate eggs 6 pieces
- Milk 15 fl oz
- Wheat Flour 1 tablespoon
- Onion 1 piece
- Olive Oil 4 tablespoons
- Eggplants 3 pieces
- Orange Bell Peppers 1 piece
Step-by-Step Guide
Step 1
Peel the eggplants and cut the flesh. Finely chop the pepper. Heat the olive oil in a large skillet and sauté the eggplants and pepper over low heat, stirring, for 10 minutes. Stir in the flour and cook for another 2 minutes. Slowly pour in the milk and cook for another 10 minutes. Season with salt and remove the skillet from the heat.
Step 2
Pour a little sunflower oil into another skillet, beat one egg with a pinch of salt, pour it into the skillet, and cook until it reaches a thick sour cream consistency. Place some eggplants and peppers in the center, fold the omelet over from both sides, flip it, and then transfer it to a baking dish. Repeat the same process with the remaining eggs and eggplants.
Step 3
Pour the tomato sauce over the omelets, sprinkle with grated cheese, and cook under a preheated grill for 5-10 minutes until the cheese is golden. Serve immediately in the same dish.
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