Skip to main content

Eggplant Omelet (Tortang Talong)

A delicious Filipino dish of baked eggplant dipped in egg and cooked in a skillet. Try it for any meal!
Plate of pan-fried eggplant omelet served with rice.
Prep time: 20 to 30 minutes
Cook time: 10 minutes
Makes: 2 servings
Nutrition Facts: View label

Ingredients

2 medium-sized thin eggplant or 1 medium-sized globe eggplant 
eggs 
¼ cup diced onion 
2 cloves garlic, minced 
¼ tsp salt 
1 to 2 Tablespoons vegetable oil

Directions

  1. Wash hands with soap and water.
  2. Rinse fresh vegetables under running water before preparing.
  3. Turn oven broiler to high. Place the eggplant on a baking sheet lined with foil for easy clean up. Broil eggplant on the highest rack possible, turning every few minutes, until skin is blackened on all sides. Broilers vary in power, so keep your eyes on it!
  4. Remove eggplant from the oven. Cover with a lid or foil for 10 minutes to let it steam and cool.
  5. In a large bowl, mix together eggs, onion, garlic and salt.
  6. When cool enough to handle, peel the skin from the eggplant but leave the stem on. On a flat surface, pierce and flatten eggplant with a fork. This will let some moisture escape and drain away. Holding the stem, place eggplant in the egg mixture to coat the flesh.
  7. Heat a medium skillet on medium heat. Spread oil to cover the bottom of the pan. When oil is shimmering, move eggplant to the pan.
  8. Pour the rest of the egg mixture over the eggplant. Cook until the bottom has browned, about 5 to 6 minutes. Using a spatula, turn eggplant over and cook until the other side is browned, about 4 minutes.
  9. Serve with a cooked grain, such as rice, and a sauce, such as ketchup or vinegar. Try it with Food Hero Banana Ginger Sauce.
  10. Refrigerate within 2 hours.

 

Notes

  • You can also blacken the eggplant skin on a grill.
  • Try serving with a whole grain such as brown rice for more fiber and other nutrients.

Comments

This eggplant omelet was so easy and more delicious! than ever imagined. The eggplant from our garden was grilled to blacken the skin. We served the omelet with the Banana Ginger Sauce which was super tasty.

You might also like...

Recipes A to Z (without photos)

Blueberry Crisp
A dish of baked blueberries with a golden oat topping.

Blueberry Crisp

This low-sugar dessert is made with whole-grain oats, warm cinnamon spice and sweet berries. More berries than topping lets the fruit shine!
Prepare:
5 minutes
Cook:
30 minutes
Makes:
2 cups
Watermelon with Lime and Chili Powder
Plate of seasoned watermelon chunks.

Watermelon with Lime and Chili Powder

A simple and healthy snack that is sweet, spicy and citrusy.
Prepare:
10 minutes
Makes:
2 Cups
Black-Eyed Peas and Greens
Bowl of Black-Eyed Peas and Greens.

Black-Eyed Peas and Greens

Comforting and filling, this recipe is easy to make for New Year’s luck any time of the year.
Prepare:
15 minutes + 6 hours to soak
Cook:
1 hour 10 minutes
Makes:
5 cups
Tabouli Bulgur Wheat Salad
Bowl of vegetables with bulgur and dressing.

Tabouli Bulgur Wheat Salad

Tasty make-ahead salad with hearty whole grains, fresh vegetables and a tangy dressing.
Prepare:
45 minutes
Makes:
4 cups
Banana Berry Smoothie
Creamy pink banana-raspberry smoothie is shown in a serving glass.

Banana Berry Smoothie

An on-the-go breakfast or snack recipe made with creamy banana, sweet berries and refreshing orange juice!
Prepare:
5 minutes
Makes:
4 cups
Microwave Fresh Vegetables
Glass containers with potatoes, carrots, broccoli and green beans.

Microwave Fresh Vegetables

Steam-cooking fresh vegetables in the microwave is an easy way to make a healthy side dish for lunch or dinner in just minutes. The short cooking time preserves nutrients, color and flavor.
Prepare:
5 minutes
Cook:
5 minutes
Makes:
2 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.