Tuna Omelette with Eggplant (Tortang Talong)

🧂 Ingredients

• 2-3 large Eggplant: Grilled or steamed
• 1 can Tuna

  Drained and flaked.
• ⅔ cup Onion

  Finely chopped
• 1 teaspoon Garlic Powder
• ½ cup Green Onions

  chopped
• 3 large Eggs
• Salt and Pepper

Instructions

• 1 Prepare the Eggplant: Grill or steam the eggplant until tender. Once cooled,
  peel off the skin and chop the flesh into small pieces.
• 2 Mix the Ingredients: In a large bowl, combine the chopped eggplant, canned tuna,
  onion, garlic powder, green onions, eggs, salt, and pepper. Mix well until fully
  incorporated.
• 3 Cook the Omelette: Heat a non-stick pan over medium heat and lightly grease with
  oil. Pour a portion of the mixture into the pan, spreading it out like a
  pancake. Cook for 2-3 minutes on each side, or until golden brown and fully set.
• 4 Repeat: Continue cooking the rest of the mixture in batches. Serve warm,
  garnished with additional green onions if desired.

Nutrition Info