Eggplant Omelette
| Preparation: | 15 min |
| Marinating/Waiting: | 10 min |
| Cooking: | 15 min |
| Total: | 40 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Eggs |
| Source: | Chef Soeur Angèle |
Recipe ingredients
- 6 eggs
- 1 Tbsp. (15 mL) chopped chives
- 2 Tbsp. (30 mL) 15% M.F. cream
- 1/4 cup (60 mL) butter
- 6 slices eggplant, cut lengthways
- 6 slices Italian tomatoes
- Pepper to taste
- Sufficient quantity, fresh parsley
Preparation
In a bowl, combine eggs, chives and cream.
In a frying pan, melt butter and add egg mixture, cook over medium heat.
Put eggplant slices on a plate, sprinkle both sides with salt. Cover with plastic wrap and let stand 10 minutes.
Wipe each slice with a paper towel and put in a non-stick frying pan. Brown eggplant and tomatoes on each side and put on the omelette.
Sprinkle with parsley. When cooked to taste, transfer the omelette to a serving dish and separate in 4 portions.
Serve with fried potatoes with mayonnaise and a sprig of cress.
Suggestion
Occasion: Brunch
* We recommend Selection and Irresistibles products.
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