Cheesy Eggplant Omelet

Cheesy Eggplant Omelet


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This omelet is perfect for a veggie lover! Enjoy cheesy bites of fluffy eggs baked with tender pieces of eggplant and tomatoes.

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Time needed

10 min preparation + 35 min cooking

Serving Size / Yield

6 servings


  • 1 large eggplant, chopped
  • ½ red onion, diced
  • 1 tomato, diced
  • 2 T. olive oil
  • 2 cloves garlic, minced
  • 2 tsp. sea salt
  • 8 eggs
  • Salt and pepper to taste
  • ½ C. Pecorino Romano cheese, shredded

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Preheat oven to 350 degrees. In a large bowl, toss eggplant with salt, cover, and set aside for 10 minutes. Pat eggplant dry with paper towels. In a skillet, heat oil and sauté eggplant, garlic, and onion until tender. Briefly add in tomato for a quick sauté. Transfer mixture to a baking dish. In a bowl, whisk together eggs, salt, pepper, and cheese. Pour over vegetables and bake for 20 to 25 minutes until fluffy and cooked through.

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