One-Pan Eggplant Mozzarella Omelette
A cozy one-pan omelette made with soft golden eggplant, fluffy eggs, and melty mozzarella. It’s simple, comforting, and comes together in just minutes—perfect for an easy breakfast, lunch, or anytime meal.
Equipment
Ingredients
- 1 medium eggplant thinly sliced
- 4 eggs beaten
- 125 g mini mozzarella balls or shredded mozzarella
- 2 tbsp chopped parsley
- Salt
- Black pepper to taste
- Chili flakes to taste
- 2 tbsp olive oil to taste
Instructions
- Heat pan. Warm 2 tbsp olive oil over medium heat in a large nonstick pan (24–28 cm).
- Cook eggplant. Add eggplant slices in a single layer; cook 4–6 min until soft and lightly golden, flip once if needed.
- Pour eggs. Reduce heat to low. Pour the beaten eggs evenly over the eggplant so they settle between slices.
- Season. Immediately sprinkle parsley, salt, pepper, and chili flakes over the eggs.
- Add cheese. Scatter mozzarella balls (or shredded cheese) across the surface.
- Cover & cook. Cover the pan and cook on low 6–8 min until eggs are set and cheese has melted.
- Finish & rest. If you want a slightly crisp bottom, remove the lid and cook 30–60 sec more on low. Let rest 1–2 min.
- Serve. Slice into wedges and serve warm with bread or salad.
Notes
- Refrigerate leftovers up to 48 hours; rewarm gently in a covered pan.
Nutrition
Serving: 1servingCalories: 490kcalCarbohydrates: 15.5gProtein: 28gFat: 34.6gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 13.5gCholesterol: 405mgSodium: 584mgPotassium: 717mgFiber: 6.7gSugar: 7.8gVitamin A: 1100IUVitamin C: 8mgCalcium: 375mgIron: 2.9mg
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