Spanish Omelet with Eggplant and Goat Cheese Recipe
This fluffy omelet with sautéed eggplant and creamy goat cheese is a Spanish-style answer to a hearty breakfast or light dinner. It’s a bit like a mini tortilla, but with more vegetables and a distinct, slightly tangy cheese flavor. It pairs beautifully with a salad and a glass of light wine in the evening.
A Spanish-inspired omelet packed with vegetables and tangy goat cheese, combining the comfort of a tortilla with the lightness of a fluffy egg dish. It’s quick to make, looks impressive on the plate, and works equally well for breakfast, brunch, or a light evening meal.
Chef's tips
Use a non-stick pan with a lid so the omelet sets evenly without burning on the bottom. Don’t rush the cooking—low heat gives a tender, fluffy texture. If your eggplant has a lot of seeds or feels spongy, slice off and discard the seediest part to avoid bitterness.
How to serve
Serve the omelet warm, cut into wedges, with a green salad, marinated olives, or roasted cherry tomatoes. For a brunch spread, add crusty bread and a small plate of cured meats or grilled vegetables.
Ingredients
- egg beaten in a bowl - 4 piece
- eggplant cut into small cubes - 0.5 piece
- goat cheese soft, crumbled - 60 g
- onion diced finely - 0.5 piece
- red bell pepper diced - 0.5 piece
- olive oil for frying - 2 tablespoons
- milk for the eggs - 2 tablespoons
- salt to taste
- black pepper to taste
- chives chopped, for serving - 1 tablespoon
Preparation
- Cut the eggplant into small cubes, sprinkle lightly with salt and set aside for 10 minutes so it releases some liquid. Then quickly rinse under running water and pat dry with paper towels.
- Heat 1 tablespoon of olive oil in a pan about 22 cm in diameter over medium heat. Add the onion and pepper and fry for 4–5 minutes, until softened and slightly translucent.
- Add the eggplant and the second tablespoon of olive oil. Fry for 6–8 minutes, stirring often, until the eggplant cubes are soft and lightly golden.
- In a bowl, beat the eggs with the milk, add a pinch of salt and pepper. Pour the egg mixture into the pan with the vegetables, gently spreading it so the vegetables are evenly distributed.
- Cook the omelet over low heat for 6–8 minutes without stirring, until the edges are set and the center is still slightly moist on top.
- Sprinkle the top with crumbled goat cheese. Cover the pan with a lid and cook for another 2–3 minutes, until the cheese is slightly melted and the center of the omelet is no longer runny (it should feel springy when lightly pressed with a spoon).
- Slide the omelet onto a plate, sprinkle with chopped chives and serve immediately, cutting it into wedges like a small pizza.
Storage
Omlet przechowuj w lodówce, szczelnie przykryty. Podgrzewaj krótko na patelni na małym ogniu lub w mikrofalówce, aby nie wysuszyć jajek.
