Put eggplant slices on a plate, sprinkle both sides with salt. Cover with plastic wrap and let stand 10 minutes.
In a bowl, combine eggs, chives and cream.
In a frying pan, melt butter and add egg mixture, cook over medium heat.
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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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