Eggplant and zucchini omelette. Una light vegetable omelette, without potato and with a lot of flavor. We start with the routine and also with the good habits. A simple, cheap dish with basic ingredients that we can have at home. The combination of vegetables is very good. It is very juicy and rich.
Both aubergines and zucchini have very good properties and are very low in calories, Eggs are the same, few calories and good in protein, so as not to abuse the yolk of the egg I put some whites, so making such a simple omelette is worth it.
This aubergine and zucchini omelette It is very good and if you have left over from one day to the next, it is just as good. The sandwich is to die for, I love it!
- 1 eggplant
- 2 zucchini
- 1 cebolla
- 4 eggs
- 3-4 egg whites
- Buy
- Sal Island
- To prepare this aubergine and zucchini omelette, first we will peel and chop the onion, in a pan with a little oil we will poach it.
- While we cut the aubergines and zucchini, we wash the skin well and if you like you can leave some strips of skin, which provides many vitamins. If you don't peel it whole.
- We cut everything into small pieces and put it in the pan with the onion.
- Cover and let poach, we will stir.
- We will leave it until it is well poached.
- In a bowl, we will put the eggs and the whites, we beat everything well with a little salt.
- Once the beaten eggs are there, we mix with the vegetables.
- We put a frying pan with a little oil and pour the tortilla into it.
- We will leave it cooked over medium heat and we will make sure that it does not stick to us, when we see by the edges that they are curdled we turn over.
- And so on until it's ready. The omelette must be juicy. There are those who like little curd. I like it a little more steep, but juicy.
- And ready to eat. Rich and simple.