Eggplant Omele |
115 | Eggs |
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Yield/Servings: 6 servings |
Ingredients: |
1 cup diced eggplant 4 tbsp. butter 6-8 eggs, beaten 1/3 cup milk 1 tsp. salt Pepper to season | |
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Instructions: |
Peel eggplant and cut into dice; enough to make 1 cup Saute eggplant in butter in frying pan until tender. To beaten eggs add milk, salt and pepper.
Pour into pan with the eggplant, cook slowly until firm. Fold over, turn out on platter and serve. |
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Vegetarian |
Recipe Source: JMD |
Submitted by: Creative Cooking USA |