Racy Eggplant Omelettes with Savory Red Chile

Racy Eggplant Omelettes with Savory Red Chile
Staff Writer

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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.

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. 

Nutrition

Calories per serving:

64 kcal

Daily value:

3%

Servings:

4
  • Carbohydrate, by difference 12 g
  • Protein 2 g
  • Total lipid (fat) 2 g
  • Vitamin A, IU 481 IU
  • Vitamin A, RAE 28 µg
  • Vitamin C, total ascorbic acid 2 mg
  • Vitamin D 6 IU
  • Vitamin K (phylloquinone) 1 µg
  • Ash 1 g
  • Calcium, Ca 28 mg
  • Carotene, beta 274 µg
  • Cholesterol 1 mg
  • Choline, total 5 mg
  • Cryptoxanthin, beta 4 µg
  • Fatty acids, total monounsaturated 1 g
  • Fiber, total dietary 1 g
  • Folate, DFE 6 µg
  • Folate, food 6 µg
  • Folate, total 19 µg
  • Fructose 2 g
  • Glucose (dextrose) 2 g
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 51 µg
  • Lycopene 296 µg
  • Magnesium, Mg 9 mg
  • Niacin 1 mg
  • Phosphorus, P 29 mg
  • Potassium, K 117 mg
  • Retinol 5 µg
  • Selenium, Se 2 µg
  • Sodium, Na 126 mg
  • Starch 4 g
  • Sucrose 1 g
  • Sugars, total 7 g
  • Theobromine 3 mg
  • Water 76 g
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