Omelet with Eggplants and Gruyère

Breakfasts | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Omelet with Eggplants and Gruyère

Ingredients

Salt - to taste
Passata Tomato Sauce - 10.6 oz
Gruyère cheese - 2.8 oz
Safflower Oil - 5 fl oz
Chocolate eggs - 6 pieces
Milk - 17 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.