Omelet with Eggplant and Tomatoes Recipe

Ingredients:

• 3 medium eggs
• 1 cup sliced eggplant
• 1½ tbsp olive oil 
• 2 pinches salt
• 1 pinch ground black pepper
• 1 pinch dried oregano,
• 7 medium cherry tomatoes, sliced
• 4 tbsp heavy cream, 36% fat 
• 4 leaves basil, fresh

Instructions:

1. Whisk the eggs with heavy cream, a pinch of salt, oregano, and ground black pepper in a bowl. 
2. Heat the pan with half the olive oil over medium heat. Add sliced eggplant, sprinkle with a pinch of salt, and cook, occasionally stirring, for 1–2 minutes. Then add sliced cherry tomatoes and cook for an additional minute. 
3. Pour the egg mixture into the same pan with eggplant and tomatoes and let it sit for a few minutes. Lower the heat and continue to cook until the egg mixture cooks through. 
4. Slide the omelet onto a serving plate. Drizzle with remaining olive oil, garnish with fresh basil, and enjoy!