Racy Eggplant Omelettes with Savory Red Chile

Staff Writer
Racy Eggplant Omelettes with Savory Red Chile
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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
378
Calories Per Serving
Deliver Ingredients

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 Tablespoon 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. 

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.

Nutritional Facts

Total Fat
28g
43%
Sugar
10g
N/A
Saturated Fat
9g
46%
Cholesterol
391mg
100%
Protein
16g
32%
Carbs
17g
6%
Vitamin A
218µg
24%
Vitamin B12
1µg
16.2%
Vitamin B6
0.5mg
22.6%
Vitamin C
10mg
17%
Vitamin D
2µg
1%
Vitamin E
2mg
12%
Vitamin K
8µg
11%
Calcium
113mg
11%
Fiber
6g
23%
Folate (food)
87µg
N/A
Folate equivalent (total)
87µg
22%
Iron
2mg
14%
Magnesium
49mg
12%
Monounsaturated
11g
N/A
Niacin (B3)
2mg
10%
Phosphorus
283mg
40%
Polyunsaturated
4g
N/A
Potassium
727mg
21%
Riboflavin (B2)
0.6mg
33.7%
Sodium
898mg
37%
Thiamin (B1)
0.1mg
9.3%
Zinc
2mg
12%

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