Ingredients with Measurements:
- 1 medium-sized eggplant, sliced into thin rounds
- 3 eggs
- 2 tablespoons of bagoóng terong (fermented shrimp paste with eggplant)
- 1/4 teaspoon of ground black pepper
- 1 tablespoon of vegetable oil
Special equipment needed:
- Non-stick frying pan
- Spatula
Step-by-step instructions:
1. In a bowl, beat the eggs and ground black pepper together until well combined.
2. Heat the vegetable oil in a non-stick frying pan over medium heat.
3. Add the sliced eggplant to the pan and cook until tender, stirring occasionally.
4. Once the eggplant is cooked, add the bagoóng terong to the pan and stir until well combined.
5. Pour the beaten eggs over the eggplant and bagoóng terong mixture.
6. Cook the omelette for 2-3 minutes or until the bottom is set.
7. Using a spatula, flip the omelette over and cook for an additional 1-2 minutes or until the eggs are fully cooked.
8. Once the omelette is cooked, transfer it to a plate and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
2-3 servings
Nutritional information:
Calories per serving: 160
Fat per serving: 10g
Protein per serving: 8g
Carbohydrates per serving: 10g
Fiber per serving: 3g
Substitutions for ingredients:
- Bagoóng terong can be substituted with regular bagoóng (fermented shrimp paste) or fish sauce.
Variations:
- Add diced tomatoes or onions to the eggplant and bagoóng terong mixture for added flavor.
- Use different vegetables such as zucchini or bell peppers instead of eggplant.
Tips and tricks:
- Make sure to slice the eggplant thinly to ensure even cooking.
- Use a non-stick frying pan to prevent the omelette from sticking.
- Serve the omelette with a side of rice for a complete meal.
Storage instructions:
Leftover omelette can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the omelette in the microwave or on the stove until heated through.
Presentation ideas:
Serve the omelette on a plate with a side of rice and garnish with chopped green onions or cilantro.
Garnishes:
Chopped green onions or cilantro
Pairings:
Serve the omelette with a side of rice and a vegetable dish such as stir-fried bok choy or sautéed green beans.
Suggested side dishes:
Stir-fried bok choy or sautéed green beans
Troubleshooting advice:
- If the omelette is sticking to the pan, add more oil to the pan before adding the eggplant and bagoóng terong mixture.
- If the omelette is not fully cooked, cover the pan with a lid and cook for an additional 1-2 minutes.
Food safety advice:
Make sure to cook the eggplant and eggs thoroughly to prevent foodborne illness.
Food history:
Bagoóng terong is a popular condiment in Filipino cuisine, made from fermented shrimp paste and eggplant.
Flavor profiles:
The omelette has a savory and slightly salty flavor from the bagoóng terong, with a slightly sweet and tender texture from the eggplant.
Serving suggestions:
Serve the omelette for breakfast, lunch, or dinner as a main dish.
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Region: Philippine