Omelette soufflé, recipe with mint aubergines


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How to cook a soufflé omelette, a recipe that includes, among the necessary ingredients, grilled sliced ​​aubergines and mint leaves, to be cooked in a pan.


Ingredients for 4 people

- 7 mint leaves

- 2 spoons of milk


- butter

- 50 g of Parmesan cheese

- 6 eggs


- 8 slices of frozen grilled aubergines

- 1 sprig of parsley

- salt and pepper


Preparation soufflé omelette with aubergines

After defrosting the aubergines, cut the peel away and leave the slices whole, then salt them slightly.

Beat the egg yolks, keeping the egg whites aside, together with a handful of chopped parsley leaves together with the mint leaves.

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Mix everything well by adding salt, pepper and milk.

Beat the egg whites until stiff with the electric whisk, then incorporate them into the beaten egg yolks, stirring from the bottom upwards and vice versa with a fork.

Grease a pan with butter, pour a quarter of the egg mixture, letting it thicken a little, then arrange 2 slices of eggplant on one half and sprinkle them with a few strips of Parmesan, then fold the other half on itself and cook for 1 minute the omelet.

Keep the first omelette warm while cooking the other ones.

Serve after decorating as desired with parsley and mint leaves.

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Tags: eggs
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