Eggplant and Spinach Omelette

Nutrition

Ingredients

• Eggs
• Raw Eggplant - unpeeled
• Baby Spinach
• Olive Oil
• Sea Salt
• Black Pepper, Ground

Instructions

1. 1.Crack the eggs into a bowl and whisk until smooth.
2. 2.Season the eggs lightly with salt and pepper.
3. 3.Heat the olive oil in a small non-stick frying pan over medium heat.
4. 4.Add the diced eggplant and cook for about 5 minutes, stirring occasionally, until softened.
5. 5.Add the spinach and cook for 1 minute until wilted.
6. 6.Spread the vegetables evenly across the pan.
7. 7.Pour the beaten eggs over the vegetables.
8. 8.Reduce the heat to low and cook for 3–4 minutes until the eggs are almost set.
9. 9.Carefully fold the omelette in half using a spatula.
10. 10.Cook for another minute, then transfer to a plate and serve.