An omelet for breakfast is a great start to the day. And what is good is that you can add any products to the omelet, and it will always turn out delicious. This time we are preparing an omelet with eggplant and sausage. Step-by-step recipe with a photo. Video recipe.
Egg dishes are loved by many for breakfast because they are quick to prepare and leave a feeling of fullness after a meal. The standard and familiar to us from childhood egg breakfast is an omelet with the addition of sausage. According to this recipe, we will cook eggs today, and eggplants will become the highlight of the meal. They diversify dishes and add additional satiety. This omelet with eggplant and sausage will be especially enjoyed by children.
When buying eggplants, choose heavy fruits, because there are many seeds in the lungs. Eggs can be used homemade or farmed. And if you take homemade sausage, then breakfast will also be healthy. To speed up the process of making an omelet, you can bake or fry a few eggplants in advance in the evening, and quickly make an omelet in the morning and serve it for breakfast. You can also freeze baked eggplants in portions and cook an omelet even in winter.
If desired, the meal can be supplemented with fresh tomatoes, bell peppers, bacon or cheese. Fresh herbs will perfectly complement the taste. If the tomatoes are not sweet enough, add 0.5 tsp. Sahara. They will do any, and even cherry tomatoes. It is better to take cheese with a creamy taste - Swiss, Poshekhonsky or Russian.
See also how to make an omelet with peppers, tomatoes, sausage and cheese.
- Caloric content per 100 g - 198 kcal.
- Servings - 1
- Cooking time - 20 minutes, plus time for soaking the eggplant (if required)
Ingredients:
- Eggs - 2 pcs.
- Vegetable oil - for frying
- Milk sausage - 30 g
- Salt - a pinch
- Parsley - a few twigs
- Eggplant - 0.5 pcs.
- Dill - a few twigs
- Milk - 30 ml
Step-by-step preparation of an omelet with eggplant and sausage, recipe with photo:
1. Wash and dry the eggplants with a paper towel. Cut half and cut into rings, half rings, cubes, strips … If you are using mature eggplants, they may contain bitterness that needs to be removed. To do this, sprinkle the sliced eggplants with salt and leave for 15-20 minutes, then rinse under running water. In order not to do these actions, take the fruits of milk ripeness. Zucchini is also suitable instead of eggplant.
2. Break the eggs and pour the contents into a deep container.
3. Season the eggs with a pinch of salt and whisk until smooth. You do not need to whip the products with a mixer, you just need to mix them with a fork or whisk.
4. Pour milk into the egg mass and mix well. You can replace milk with cream, and add chopped garlic or dry herbs to the egg mixture, if desired.
5. In a skillet, heat the oil well and add the eggplants. Fry them over medium heat until golden brown. You can bake eggplants in the oven - this will significantly reduce the calorie content of the finished dish.
6. Cut the sausage into pieces of any size, so that it is convenient to eat, and send it to the pan. Fry it on one side over medium heat and turn it over to the other.
7. Immediately fill the food with the egg and milk mixture.
8. Wash the greens, dry them, chop finely and sprinkle with an omelette.
9. Cover the eggplant and sausage omelet with a lid, simmer heat and cook for about 5 minutes until the eggs coagulate. You can additionally sprinkle the finished omelet with chopped fresh herbs. Serve immediately after cooking with vegetable salad and croutons.
See also a video recipe on how to make an omelet with eggplant, tomatoes and onions.
