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Eggplant omelette with side salad and bread served in a white plate on wooden table.
Olivia

Eggplant Omelette

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Eggplant omelette with herbs and olive oil. A simple plant-forward meal with rich flavor and soft texture.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Breakfast
Cuisine: Mediterranean
Calories: 311
Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients
  

  • 4 eggs
  • 1 small eggplant diced
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Frying Pan
Frying Pan
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07/11/2026 05:02 am GMT
Large Deep Frying Pan

Cooking Instructions
 

  1. Heat olive oil in a pan over medium heat.
  2. Add diced eggplant and cook until soft and lightly golden.
  3. Add garlic and cook for 1 minute.
  4. In a bowl, whisk eggs well.
  5. Season eggs with salt and black pepper.
  6. Pour eggs into the pan over the eggplant.
  7. Cook until edges begin to set.
  8. Flip carefully or fold the omelette in half.
  9. Continue cooking until fully set and golden.
  10. Garnish with fresh parsley and serve warm.

Nutrition

Calories: 311kcalCarbohydrates: 15gProtein: 14gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 327mgSodium: 132mgPotassium: 674mgFiber: 7gSugar: 8gVitamin A: 865IUVitamin C: 11mgCalcium: 78mgIron: 2mg

Notes

• Dice eggplant evenly for consistent cooking
• Cook eggplant thoroughly before adding eggs
• Add feta or basil for extra flavor if desired

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