Eggplant and Tomato Torta

Eggplant and Tomato Torta is made with vegetables and fluffy eggs for the perfect breakfast or side dish. Not only is it delicious and nutritious, but it's also easy to make and budget-friendly.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

1 tbsp oil
1 large eggplant
1 small onion, sliced thinly
1 large tomato, chopped
6 egg beaten
0 salt and pepper to taste

Instructions

With a knife or fork, prick eggplant and lay directly on the gas stovetop over a high flame. Roast, rotating occasionally with tongs until slightly softened and skin is evenly charred.
Cool to touch and peel skin. Gently rinse under cold, running water to rid of stray skin and coarsely chop the flesh.
Get a pan - medium heat and warm up oil. Add onions and tomatoes and Cook it until softened. Remove from pan and allow to cool.
Sauté onion until they soften and smell nice.
Grease sides and bottom of an 8-inch cast-iron or an ovenproof skillet with nonstick cooking spray. on medium heat, add egg mixture to skillet and gently pat-down
Cook for about 2 to 3 minutes or until eggs begin to set.
Remove from the stove and Transfer it to a 375 F oven. Keep cooking for about 10 minutes or until eggs are set and lightly browned.
Transfer onto a serving plate and cut into wedges.
If using a larger pan than directed, adjust cook time in the oven to account for the resulting thinness.
Cook the vegetables and Drain it well as their extra moisture could water down the omelet.
To ompletely cook on the stove, cover the pan and lower the heat to keep the bottom from burning.