Eggplant and Cheddar Omelet

1. 1

   Peel eggplant and cut into small cubes.

2. 2

   Soak cubes in bowl of cold water for 1/2 hour.

3. 3

   Remove, drain and dry well.

4. 4

   Heat 3 tablespoon olive oil in skillet the add eggplant.

5. 5

   Saute eggplant until it begins to brown.

6. 6

   Add tomato sauce then set pan aside.

7. 7

   Heat remaining olive oil in large skillet.

8. 8

   Add eggs and cheese.

9. 9

   Cook over low heat until they set.

10. 10

    Spoon eggplant mixture onto center of eggs and fold over for omelet.

* Per serving · 4 servings · Values may vary.

No additional tips available.