Eggplant Omelet (Tortang Talong)
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
30 mins
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Servings
2 servings
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Calories
256 kcal
-
Course
Breakfast
Eggplant Omelet (Tortang Talong)
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Take a bite of Filipino cuisine with tortang talong, a tasty dish of smoky tender eggplant and savory browned eggs for a fragrant and satisfying delight!
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Ingredients
- 2 small Asian eggplants
- 3 large Pete and Gerry’s Organic Eggs
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons peanut oil (or canola oil)
- 1 tablespoon onion , minced
- 1 teaspoon garlic , minced
Instructions
- Option 1 - Cook the eggplant over a gas burner (Recommended): Cook the eggplants one at a time. Turn the gas stove to medium heat and place the eggplant over the flame using a pair of tongs. Let cook until the bottom side turns light brown, then rotate. Turn to medium-low heat if the eggplant starts to smoke too much. Cook until the eggplant turns tender throughout and most of the surface has turned dark brown, but not completely black.
- Option 2 - Cook the eggplant in the oven: Heat the broiler to 450°F (230°C). Place the eggplants on an aluminum foil lined baking tray. Broil for 8 to 10 minutes, rotating once or twice, until the skin turns dark brown and the eggplant is softened throughout.
- Once done cooking, place the eggplants onto a big plate and let cool for a few minutes until you can handle them by hand. Peel the skin by pulling it away in strips or scraping it off with a spoon (Do not remove the stem).
- Place the peeled eggplant on a cutting board. Gently run the back of a fork from the stem to the base to flatten the flesh into an even oval piece. Be careful not to break apart or mash the eggplant too much.
- In a tall-rimmed plate, combine the eggs, salt, and pepper. Beat the eggs until they’re fully mixed with the seasonings.
- Add the minced onion and garlic. Mix again.
- Add oil to a medium-sized nonstick skillet and heat over medium heat until hot. Take one of the eggplants and place it in the beaten eggs. Flip the eggplant twice to coat the flesh fully without coating the stem.
- Gently place the coated eggplant in the hot pan. Drizzle a bit more egg mixture on top of it. Cook until the egg turns light brown, about 2 to 3 minutes. Carefully flip the omelet by using a pair of tongs and a spatula. Cook for another 1 to 2 minutes, until the bottom turns light brown and the eggs are cooked through. Transfer the eggplant omelet to a serving plate. Repeat the same steps with the second eggplant. Drizzle a bit of extra oil into the pan if needed.
- Serve the omelet by itself, with rice, and/or with ketchup, banana ketchup, or your favorite hot sauce. Enjoy!
Nutrition Information
Show Details
Serving
1serving
Calories
256kcal
(13%)
Carbohydrates
6.6g
(2%)
Protein
10.6g
(21%)
Fat
21g
(32%)
Saturated Fat
4.6g
(23%)
Cholesterol
279mg
(93%)
Sodium
396mg
(17%)
Potassium
115mg
(3%)
Fiber
2.2g
(9%)
Sugar
3.8g
(8%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 256kcal | 13% |
| Carbohydrates | 6.6g | 2% |
| Protein | 10.6g | 21% |
| Fat | 21g | 32% |
| Saturated Fat | 4.6g | 23% |
| Cholesterol | 279mg | 93% |
| Sodium | 396mg | 17% |
| Potassium | 115mg | 2% |
| Fiber | 2.2g | 9% |
| Sugar | 3.8g | 8% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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