The eggplant omelette with small cherry tomatoes and diced provola is a tasty and easy one-dish meal that we can serve as a dish or cut into wedges or with a higher thickness as savory squares for an appetizer buffet.
I added a lot of basil which is delightful and very fragrant!
The omelette is a simple way to bring a versatile and wholesome dish to the table, and we can prepare it with zucchini, boiled potatoes, diced cooked carrots, always adding grated cheese but also mozzarella, the firmer and drier kind for pizza.
I chose to make eggplant, provola, and cherry tomato omelettes not too thick and cut them into wedges, adding hard-boiled eggs stuffed for the appetizer and also some stuffed eggs, some puff pastry breadsticks with prosciutto, and cherry tomatoes with burrata and oregano!
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I opened a channel of recipes open to everyone and free on WhatsApp, no notifications, and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Summer
Ingredients for EGGPLANT OMELETTE
- 10.5 oz eggplants
- 6 cherry tomatoes (or any small tomatoes)
- 1 clove garlic
- 4 oz provola (or scamorza)
- 3 tbsps grated cheese (grana or parmesan to taste)
- 7 eggs
- to taste extra virgin olive oil
- to taste basil
- to taste salt
- to taste pepper
Tools for EGGPLANT OMELETTE
- Knives
- Wok
- Chopping Boards
- Paper Towels
FOR PREPARING THE EGGPLANT OMELETTE RECIPE
I wash and cut the eggplant into cubes and also wash and cut the chosen small cherry tomatoes into pieces.
In a bowl, I beat the eggs and add the grated cheese, cherry tomatoes, salt, and pepper.
In a pan or the wok, I put 4/5 tablespoons of EVO oil and the garlic clove, which I gently brown for about a couple of minutes.
I add the eggplant cubes and tomato pieces, adjust the salt and pepper, and cook for 5/6 minutes, stirring and adding a little water if the preparation dries up too much.
Once cooking is complete, I remove the garlic and add some basil leaves broken with fingers.
I pour the cooked vegetables into the bowl with the beaten eggs and grated cheese and mix everything well.
I also add the diced provola, always mixing everything with a spoon or a spatula.
In a pan with a little oil, I pour the mix of eggs and vegetables and cook over moderate heat for 5/6 minutes, then flip the omelette and continue for another 5 minutes on the other side.
Once cooking is complete, I slide the eggplant omelette onto paper towels and serve immediately!
It is a dish that with a thickness of about 1 inch can be a tasty summer appetizer!
Enjoy your meal! Annalisa
