@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
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@typeRecipe
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@idhttps://12tomatoes.com/filipino-eggplant-omelet/#recipe
headline
nameFilipino Eggplant Omelet
descriptionAn omelet worth making a big deal over. Don't forget the Filipino ketchup!
urlhttps://12tomatoes.com/filipino-eggplant-omelet
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 4 eggs, divided into two
  • 2 small Japanese eggplant
  • 2 tablespoons olive oil
  • Kosher salt and freshly cracked black pepper, to taste
Preparation
  1. Roast the eggplant over an open fire or under a broiler until the whole eggplant is completely charred. Place in a bowl or plate covered with plastic wrap. Let rest for 10 minutes.
  2. Peel the charred eggplant skin carefully, then set aside.
  3. Preheat a non-stick sauté pan with a tablespoon of olive oil over medium-high heat.
  4. Add the eggplant to the pan with two beaten eggs, season with salt and pepper. Reduce the heat to low and lightly smash the eggplant into the egg until the stem.
  5. Flip the egg over once the egg is set and continue cooking for an additional minute.
  6. Remove to a plate and enjoy!
An omelet worth making a big deal over. Don't forget the Filipino ketchup!
Course: Breakfast
Diet(s): Gluten-Free, Vegetarian, Gluten-Free, Vegetarian

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Filipino Eggplant Omelet

A smokey tender eggplant omelet to pack your eggs with in the morning. Add some fiber to your mornings with this simple 10 minute recipe that you can serve anytime of day.

Filipino Eggplant Omelet

4.5 from 2 votes
Cuisine: Asian
Servings: Makes 2 omelets
Author: Dom Ruane
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 4 eggs, divided into two
  • 2 small Japanese eggplant
  • 2 tablespoons olive oil
  • Kosher salt and freshly cracked black pepper, to taste

Preparation

  1. Roast the eggplant over an open fire or under a broiler until the whole eggplant is completely charred. Place in a bowl or plate covered with plastic wrap. Let rest for 10 minutes.
  2. Peel the charred eggplant skin carefully, then set aside.
  3. Preheat a non-stick sauté pan with a tablespoon of olive oil over medium-high heat.
  4. Add the eggplant to the pan with two beaten eggs, season with salt and pepper. Reduce the heat to low and lightly smash the eggplant into the egg until the stem.
  5. Flip the egg over once the egg is set and continue cooking for an additional minute.
  6. Remove to a plate and enjoy!