Eggplant Omelet or Frittata (Tortang Talong)

Name: Eggplant Omelet or Frittata (Tortang Talong) Recipe
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 4
Ingredients: .5 eggplant unpeeled (approx 1-1 Eggplant fresh); .5 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO); 2 tbsp Extra Virgin Olive Oil; 6 large Egg fresh whole raw; 2 mL Water tap - splash of water; .5 cup chopped or sliced Red Ripe Tomatoes; .5 cup chopped Onions raw; 1 dash Pepper black; 1 tbsp Extra Virgin Olive Oil; 1 pat (1 sq 1/3 high) Butter unsalted

Minutes to Prepare: 10
Minutes to Cook: 70

Number of Servings: 4

Ingredients

.5 eggplant, unpeeled (approx 1-1 Eggplant, fresh) .5 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO) 2 tbsp Extra Virgin Olive Oil6 large Egg, fresh, whole, raw 2 mL Water, tap - splash of water.5 cup, chopped or sliced Red Ripe Tomatoes .5 cup, chopped Onions, raw 1 dash Pepper, black 1 tbsp Extra Virgin Olive Oil 1 pat (1" sq, 1/3" high) Butter, unsalted

Directions

Pre-heat oven to 400 degrees.

Prepare half an unpeeled eggplant (half an Italian eggplant; if using Japanese eggplant, use 2 to 2 1/2 depending on size) by slicing length wise to "butterfly" the fruit. Drizzle extra virgin olive oil on the front and back and salt. Place in oven for 20 minutes, then turn and cook for another 15 minutes. The eggplant should have a roasted appearance, soft and slightly charred.

Prepare the eggs by whisking and adding a splash of water. Toss in the prepared tomatoes and onion. Place the oven roasted eggplant in a cast iron pan with 1 tbsp of extra virgin olive oil and a pat of butter on medium heat. Pour in egg mixture. Cover and cook until the top is cooked--use a fork, skewer, or toothpick to check doneness.

Lower heat, if necessary. Salt and pepper to taste.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LET_JUJU_BE.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving