Looking for a mouthwatering dish that combines the rich flavors of Asian cuisine with the wholesome goodness of eggplant and ground chicken? Look no further! This Eggplant and Ground Chicken Omelet is not just another breakfast option; it's a savory delight that will tantalize your taste buds and elevate your morning routine. With just 25 minutes from prep to plate, this recipe is perfect for busy weekdays or leisurely weekends. Get ready to impress your family and friends with this deliciously unique omelet that’s packed with protein and vibrant flavors!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 1 medium eggplant, diced
- 1 cup ground chicken
- 3 eggs
- 2 tablespoons soy sauce
- 1 tablespoon cooking oil
- Salt and pepper to taste
Instructions
- Start by preparing your ingredients. Dice the medium eggplant into small cubes and set aside. This will help it cook evenly and integrate well into the omelet.
- In a bowl, crack the three eggs and beat them until the yolks and whites are fully combined. Season with a pinch of salt and pepper to taste.
- In a non-stick skillet, heat the 1 tablespoon of cooking oil over medium heat. Once the oil is hot, add the diced eggplant. Sauté the eggplant for about 5 minutes, or until it becomes tender and starts to brown slightly.
- Add the 1 cup of ground chicken to the skillet with the eggplant. Stir well to combine and cook for another 5-7 minutes, breaking up the chicken as it cooks. Ensure the chicken is fully cooked and no longer pink.
- Once the chicken is cooked, pour in the 2 tablespoons of soy sauce and stir to combine. Allow the mixture to cook for an additional 1-2 minutes, letting the flavors meld together. Taste and adjust seasoning with salt and pepper if needed.
- Reduce the heat to low and spread the chicken and eggplant mixture evenly in the skillet. Pour the beaten eggs over the top, ensuring they cover the filling evenly.
- Cover the skillet with a lid and let the omelet cook on low heat for about 5 minutes, or until the eggs are set and no longer runny. You can check by gently lifting the edge of the omelet with a spatula.
- Once the omelet is cooked through, carefully slide it onto a large plate. If desired, you can fold it in half for presentation.
- Cut the omelet into wedges and serve hot. Enjoy your delicious Eggplant and Ground Chicken Omelet!
Tips
- Choose the Right Eggplant: Opt for a medium-sized eggplant that feels firm to the touch. A fresh eggplant will have a shiny skin and should be free of blemishes for the best flavor and texture.
- Perfectly Dice: When dicing the eggplant, aim for uniform cubes to ensure even cooking. This will help the eggplant blend seamlessly into the omelet.
- Don’t Rush the Sauté: Allow the eggplant to sauté until it’s tender and slightly browned. This enhances its natural sweetness and adds depth to the dish.
- Season Wisely: Taste your filling after adding the soy sauce. Adjust the salt and pepper according to your preference, as soy sauce can vary in saltiness.
- Low and Slow: When pouring the beaten eggs over the filling, keep the heat low to ensure the omelet cooks evenly without burning. Covering the skillet helps the eggs set perfectly.
- Serving Suggestions: For an added touch, consider garnishing with fresh herbs like cilantro or green onions. Serve with a side of rice or a light salad for a complete meal.
- Experiment with Add-Ins: Feel free to customize your omelet by adding other vegetables or spices that you love. Bell peppers, onions, or even a sprinkle of chili flakes can take this dish to the next level!
Nutrition Facts
Calories: 323kcal
Carbohydrates: 11g
Protein: 26g
Fat: 21g
Saturated Fat: 5g
Cholesterol: 310mg
