Eggplant omelet

We love omelettes and scrambled eggs for breakfast, lunch and dinner. Add nutritional yeast, it gives it a touch of flavor and provides extra nutrients: proteins, minerals and fiber. If you don't have any, add fresh parsley or cilantro on top just before serving.

INGREDIENTS:

• 3 eggs
• 2 eggplants
• 1 sweet onion
• EVOO
• Salt pepper

STEPS:

• Peel and cut the eggplant into small cubes. Add a little salt and leave it in a strainer for at least 30 minutes to remove the acidity.

• Cut the onion very small and add it to the pan a little in a pan with EVOO. Also add the eggplant and put over medium heat with a lid to soften.
• Once the vegetables are soft, remove the lid and increase the heat so that they brown (3-4 min)
• Beat the eggs, add the vegetables and cook the omelette in a frying pan with a little EVOO over and over.

TIP: If you don't have eggplant, this same recipe works for zucchini.