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    You are in: Home / Breakfast / Egyptian Eggplant Omelet Recipe
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    Egyptian Eggplant Omelet

    Average Rating:

     4 Total Reviews

    Showing 1-4 of 4

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    • on August 12, 2011

      I loved this recipe! I did saute the eggplant and onion in a bit of olive oil instead of boiling. And I sprinkled a little goat cheese and feta on top, before placing under the broiler.

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    • on July 23, 2011

      The family was not impressed, overall they said it was too bland. After adding salsa they gave it a much better rating.

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    • on June 18, 2010

      i made this for one it worked fine i also sauted the eggplant and onion with the hambuger really good and flavorful garnish with chopped tomatoes zaar tour 6 if you are a a carnivorve you will LOVE this omlet

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    • on June 13, 2009

      A fabulously flavoursome omelet! :) Thank you so much for posting this recipe, breezermom! I make omelets a lot, especially at weekends, but this one was certainly very different from any I've made before. Three of us SO enjoyed this for lunch today that - by popular demand - I'll certainly be making this again! Yeah: serves 6; knocked off, without difficulty, by three of us! I used lamb and we all just loved the cumin with the lamb! Except for adding some sliced mushrooms (in step 3) and some toasted pine nuts right at the end of the cooking time, I made this exactly to the recipe. I feel honoured to be the first to review this! Made for Newest Zaar Tag.

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    Nutritional Facts for Egyptian Eggplant Omelet

    Serving Size: 1 (218 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 209.0
     
    Calories from Fat 110
    52%
    Total Fat 12.2 g
    18%
    Saturated Fat 4.3 g
    21%
    Cholesterol 273.7 mg
    91%
    Sodium 317.8 mg
    13%
    Total Carbohydrate 8.0 g
    2%
    Dietary Fiber 3.5 g
    14%
    Sugars 3.2 g
    12%
    Protein 16.7 g
    33%
    Detailed Nutrition Values About Nutrition Info

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