Eggplant And Sardine Omelet Recipe

Cooking Directions

• STEP 1.Heat oil in a non-stick skillet over medium heat. Add the eggplant slices and cook until they are soft and golden brown, about 5 minutes.
• STEP 2.In a bowl, beat the eggs and season with salt and pepper. Add the cooked eggplant and sardines to the bowl and mix well.
• STEP 3.Heat a little more oil in the skillet and pour in the egg mixture. Cook for 2-3 minutes, or until the edges start to set.
• STEP 4.Using a spatula, gently lift the edges of the omelet and tilt the skillet to allow the uncooked egg to flow to the edges. Cook for another 2-3 minutes, or until the omelet is set and golden brown.
• STEP 5.Slide the omelet onto a plate and cut into wedges. Serve hot with a side salad or crusty bread.

Cooking Tips

• Make sure to slice the eggplant into thin rounds to ensure even cooking.
• You can use fresh or canned sardines for this recipe. If using canned sardines, drain them well before adding to the omelet.
• Feel free to add other vegetables or herbs to the omelet for extra flavor and nutrition.

Storage and Serving

• Leftover omelet can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, simply place the omelet in a skillet over medium heat until warmed through.
• Serve the omelet hot as a main dish or slice it into smaller pieces for a tasty appetizer or snack.