Hey, foodies in the hive!
I hope you're week is going well. Mine has been a little lazy, but I managed to do some stretching & exercise and make an awesome omelet. Not bad for a regular Wednesday, huh? It turned out much better than expected--both my day and the omelet 😁
Zucchini and eggplant are a successful duo in so many dishes; sometimes I just grill them and rub them with aioli, basil pesto, or chimichurri, put them over a piece of toasted cassava cake, and that’s enough for dinner. This time I was about to do the same, but I rememeber I had some eggs left since a week ago, a ripe tomato, and a piece of mozzarella g etting old in the fridge. The whole thing began to smell like omelet.
INGREDIENTS
This is a simple recipe. I’m not even soaking the eggplant slices in salted water, but not to worry; they aren’t getting greasy.
For 3-4 people:
1 cup beaten egg
about 50 ml whole milk
200 gr zucchini
200 gr eggplant
1 ripe tomato (medium size)
100 gr mozzarella
1 tablespoon dried oregano
2 tablespoons basil pesto (I used frozen homemade)
salt to taste
freshly black pepper to taste
- enough olive oil to fry (and to refresh the frozen pesto)
THE PROCESS
I like omelets a lot and over the years I have experimented, modestly but quite a bit, so I have my preferences when it comes to adding herbs, herbal preparations, and spices. This time, for example, I used oregano to season the zucchini and eggplant slices, while I mixed the pepper with the beaten egg, and finally I added the pesto on top of the mozzarella. This way the flavor of each herb feels the way I want it to; you can tell them apart and it's not just a bunch of stirred and beaten ingredients.
(1)
After washing all the ingredients well, I cut the zucchini and eggplant into thick, beveled slices. This way they wouldn't break; I wanted them to stay whole, for a fuller texture.
(2)
I rubbed the slices with salt and oregano. I tore the oregano to make it finer.
(3)
I greased the wok with a tiny bit of olive oil and when it was hot, I placed all the slices in it. I let them cook over medium-high fire for about a couple of minutes on each side.
(4)
While the zucchini and eggplant were cooking, I quickly prepared the rest of the ingredients for the omelet: sliced the tomato, grated the mozarella...
(5)
I figured I'd use 5 eggs to make one cup. They were supposed to be medium size but they were rather small.
...I beat the eggs and added the salt, black pepper, and milk.
(6)
As soon as the beaten egg mixture was ready, I added it on top of the zucchini and eggplant in the hot wok.
I helped the omelet to take a more rounded shape...
...and added the rest of the ingredients as you can see below.
Tomatoes.
Mozzarella.
And basil pesto.
(7)
Finally, I put the lid on and let it cook for a couple of minutes. Then I let the omelet sit for about ten minutes.
We were really happy with the result. Amazing dinner and amazing leftovers for breakfast 😋
As always, and as a fan of omelets, I hope you found this post useful 😁❤️
Would you rather have this omelet for breakfast or dinner? Or aren't you really into omelets?
Bon appetite!
All text and images are my own. I have taken the pictures with my Redmi 9T cell phone. And if any GIFs here, I've used GIPHY for all them.
Thank you so much for your visit :)
Banner by @andresromero 🖤
Bon appetite!
All text and images are my own. I have taken the pictures with my Redmi 9T cell phone. And if any GIFs here, I've used GIPHY for all them.
Thank you so much for your visit :)
