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.

4
Servings
199
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5  Tablespoons  bacon drippings, or vegetable oil
  • medium white onion, diced
  • 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  Tablespoon  chopped canned chipotle en adobo
  • 1  Teaspoon  salt
  • 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. 

Nutritional Facts

Total Fat
19g
27%
Sugar
4g
4%
Saturated Fat
1g
4%
Carbohydrate, by difference
6g
5%
Protein
2g
4%
Vitamin A, RAE
10µg
1%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
29mg
3%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
5mg
2%
Phosphorus, P
39mg
6%
Sodium, Na
383mg
26%
Water
20g
1%

Eggplant Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Eggplant Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.