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Eggplant Omele

115Eggs
  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
 
 
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.
 
Vegetarian
Recipe Source: JMD
Submitted by: Creative Cooking USA

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