Eggplant Omelet or Frittata (Tortang Talong)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 237.2
- Total Fat: 18.9 g
- Cholesterol: 281.7 mg
- Sodium: 147.2 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 2.3 g
- Protein: 10.6 g
View full nutritional breakdown of Eggplant Omelet or Frittata (Tortang Talong) calories by ingredient
Introduction
An ovo-lacto vegetarian Filipino dish that could be served over rice or eaten alone.Depending on how big your pan is the dish could turn out like an omelet or a frittata. Delicious either way! An ovo-lacto vegetarian Filipino dish that could be served over rice or eaten alone.
Depending on how big your pan is the dish could turn out like an omelet or a frittata. Delicious either way!
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 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
Tips
This is an ovo-lacto vegetarian dish. I've never tried it with egg substitutes, but if you do, please let me know how it turns out!
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.
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.