Roasted Eggplant Omelette

For a Serving Size of Two:

Ingredients:

• 120 grams roasted eggplant (mashed)
• 4 large eggs
• 50 grams finely chopped onion
• 50 grams finely chopped bell pepper
• 50 grams chopped spinach
• 2 teaspoons olive oil
• Salt and pepper to taste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder

Procedure:

• Preheat the oven to 200°C (400°F).
• Cut the eggplant in half, brush with a little olive oil, and sprinkle with salt. Place it on a baking sheet and roast for about 25-30 minutes or until soft. Once roasted, scoop out the flesh and mash it. Set aside.
• In a bowl, whisk the eggs and add the roasted eggplant, chopped onion, bell pepper, spinach, turmeric powder, red chili powder, salt, and pepper. Mix well to combine.
• Heat the olive oil in a non-stick skillet over medium heat. Pour in the egg mixture and cook for about 3-4 minutes until the edges begin to set.
• Carefully fold the omelette in half and cook for another 2-3 minutes until fully set and cooked through.
• Slide the omelette onto a plate and cut it into two portions. Serve hot, optionally garnished with fresh herbs.

Nutritional Benefits:

Nutritional Information:

• Calories: 442 kcal
• Protein: 27.7 g
• Carbohydrates: 23.8 g
• Fat: 29.6 g