Racy Eggplant Omelettes with Savory Red Chile Recipe


Nutrition

Cal/Serving: 373
Daily Value: 19%
Servings: 4

High-Fiber, Low-Carb
Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat27g41%
Saturated10g49%
Trans0g0%
Carbs19g6%
Fiber8g31%
Sugars9g0%
Protein16g33%
Cholesterol389mg130%
Sodium1428mg60%
Calcium116mg12%
Magnesium54mg13%
Potassium821mg23%
Iron3mg15%
Zinc2mg13%
Phosphorus290mg41%
Vitamin A858IU17%
Vitamin C8mg13%
Thiamin (B1)0mg9%
Riboflavin (B2)1mg33%
Niacin (B3)1mg7%
Vitamin B60mg24%
Folic Acid (B9)96µg24%
Vitamin B121µg16%
Vitamin D3µg1%
Vitamin E2mg12%
Vitamin K10µg13%
Fatty acids, total monounsaturated11g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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The eggplant in this recipe gets its raciness from a spicy red chile salsa and some chipotle chiles en adobo — think of it as a Mexican-inspired ratatouille. It gives a boost of flavor to an omelette so you won't be missing the lack of cheese, making it an exciting yet healthy breakfast dish.

5
Ratings2

INGREDIENTS

  • 5 tablespoons bacon drippings, or vegetable oil
  • 1 medium white onion, diced
  • 1 medium eggplant, top trimmed away, flesh cut into 1/2-inch cubes
  • 1 cup Mellow Red Chile Salsa*
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons chopped canned chipotle en adobo
  • 1 teaspoon salt
  • 8 large eggs
  • 1/4 cup milk
  • Chopped cilantro, for garnish

DIRECTIONS

In a large nonstick skillet, heat 3 tablespoons of the bacon drippings over medium heat. Add the onion and cook, stirring frequently, until transluscent, about 3-4 minutes. Stir in the eggplant and cook, stirring regularly, until the eggplant is richly browned and soft, and to the point where it is almost falling apart, about 15 minutes. Stir in the salsa, the soy sauce, and the canned chipotles. Season with salt and remove from heat. 

Turn the oven on to its lowest setting. In a medium-sized bowl, lightly beat the eggs wtih the milk and about ½ teaspoon of salt. Heat a smallish nonstick or well-seasoned skillet over medium-high. When quite hot, add ½ tablespoon of the remaining bacon drippings and let heat a few seconds, then add ¼ of the egg mixture. Stir every few seconds to create large curds, and, when still creamy but set enought o hold together, spoon ¼ of the eggplant mixture across the center. Immediately roll your omelette out onto a serving plate and keep warm in the oven. Prepare the remaining omelettes in the same fashion. When the omelettes are made, spoon a generous 2-3 tablespoons of the salsa in a decorative ribbon across each one, and then sprinkle with cilantro. 

Recipe Details

Servings: 4

Notes and Substitutions:

* Mellow Red Chile Salsa Recipe



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