Total Time
20mins
Prep 10 mins
Cook 10 mins

I usually just make this into scrambled eggs rather than making an actual omelet and filling it. You can adjust the amounts of any of the ingredients up or down as you prefer. I use the really thin, long type of eggplant that is only about an inch in diameter. You can use any type of eggplant you like.

Ingredients Nutrition

Directions

  1. Dice the eggplant into small pieces.
  2. Heat the olive oil in a small, non-stick skillet over medium heat.
  3. Saute the eggplant pieces until they start to brown slightly. Add the onion and continue sauteeing until the eggplant is tender and the onion is translucent. Add the tomato and saute until the tomato is heated through.
  4. Add 2 eggs per serving and scramble with the vegetable mixture until well blended and the egg is cooked to your prefered level of done.
  5. If you prefer, make an omelet with the eggs and fill it with the vegetable mixture before folding.
  6. Season with seasoned salt and/or pepper to taste.

Reviews

(2)
Most Helpful

Really nice combination of flavors and colors. I went with three eggs and it made a great substantial lunch.

Peter J October 07, 2008

Wow! First eggplant tasters! This is easy and delicious. Even the kids loved it! great super idea,

Cathy B. September 09, 2013

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a