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Eggplant Omele

ID: 115 Eggs

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

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Eggplant Omele
ID: 115 Eggs
	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 © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.