Keto Eggplant Cheddar Dinner Omelet Recipe

About this recipe

A satisfying keto-friendly dinner omelet featuring tender sautéed eggplant, rich tomato sauce, and melted cheddar cheese, perfect for solution seekers.

Ingredients

• 500 g Organically Grown Small Brinjal
• 200 g D'Lecta 100% Cheddar Cheese Slices
• 2 ltr Figaro Extra Light Olive Oil
• 250 g Vistevia Sugar Free Tomato Sauce
• 1 kg Akar Powder Salt
• 100 g Zoff Garlic Powder

Instructions

1. 1. Peel the eggplant and cut it into small cubes.
2. 2. Soak the eggplant cubes in a bowl of cold water for 30 minutes, then drain and pat them dry with a clean towel.
3. 3. Heat 3 tablespoons of olive oil in a skillet over medium heat. Add the eggplant cubes and sauté them until they begin to brown, about 8-10 minutes.
4. 4. Stir in the tomato sauce and cook for an additional 2-3 minutes. Remove the skillet from heat and set the eggplant mixture aside.
5. 5. In a large bowl, combine the tomato sauce with a pinch of salt and the garlic powder until well combined.
6. 6. Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over low heat. Spread the eggplant mixture evenly across the skillet and cook gently until heated through, about 5-7 minutes.
7. 7. Place the cheddar cheese slices evenly over the eggplant mixture and allow them to melt for 1-2 minutes.
8. 8. Spoon the remaining tomato sauce onto the center of the melted cheese and eggplant mixture. Carefully fold one side of the mixture over the filling to form a half-moon shape.
9. 9. Cook for an additional 1-2 minutes to ensure the dish is heated through. Slide it onto a plate and serve warm.