Eggplant and Tomato Omelette

Instructions

1. 1

   Wash the eggplant and tomatoes thoroughly. Dice the eggplant, tomatoes, and onion into small pieces.

2. 2

   Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced onion and sauté until translucent.

3. 3

   Add the diced eggplant to the skillet and cook for about 5-7 minutes, or until the eggplant is tender.

4. 4

   Add the diced tomatoes to the skillet and cook for another 3-4 minutes, stirring occasionally.

5. 5

   In a bowl, beat the eggs with salt and black pepper until well combined.

6. 6

   Push the vegetable mixture to one side of the skillet and add the remaining tablespoon of olive oil to the empty side.

7. 7

   Pour the beaten eggs into the skillet, covering the vegetables. Cook until the eggs are set on the bottom, about 3-4 minutes.

8. 8

   Carefully flip the omelette and cook for another 2-3 minutes, or until the eggs are fully cooked.

9. 9

   Slide the omelette onto a plate, cut into wedges, and serve warm.