Eggplant Omelet
Pane-Bistecca
Eggplant omelet! I love omelets and I could eat them any time. But they can be a little different every time! My children love them with Jam or Chocolate spread, but it can also be with a ham filling and me? Yes, why do you ask? You know I’m an auberginoholic!!!
Yep, I like to fill them with vegetables, you can use eggplants, zucchinis or mushrooms, if you want you can also use spinach or pepperoni. This type of cooking is not done by making a separate filling, but the vegetables are baked in directly.
Yep, I like to fill them with vegetables, you can use eggplants, zucchinis or mushrooms, if you want you can also use spinach or pepperoni. This type of cooking is not done by making a separate filling, but the vegetables are baked in directly.
Ingredients
2 Eggs
180 g Flour
1 Pinch of Salt
approx. 350 ml Milk
1-2 Eggplant or Zucchini
some Oil
Instructions
1
Step 1
Cut the vegetables into thin slices and fry in a little oil on both sides, then put to one side.
2
Step 2
Mix the eggs, salt, flour and milk together well.
3
Step 3
Heat a little oil in a shallow pan. Using a ladle, spoon a fourth of the batter into the pan and place a few slices of eggplant on top, then cover with another fourth of the batter.
4
Step 4
Fry the underside well, then turn and fry the top side well too.
5
Step 5
For the 2nd Omelett, heat a little oil in the pan again and bake the 2nd omelet as above. Serve hot.
Notes
Try zucchini or capsicum. I would peel the skin off the capsicum for better digestion.
![[Valid RSS]](https://pane-bistecca.com/wp-content/uploads/2024/05/valid-rss-rogers.png "Validate my RSS feed")