Eggplant Omelet

To cook a Mexican cuisine recipe eggplant omelet with Tabasco sauce, peel the onions and cut them into thin strips. Rinse the bell peppers, remove the seeds and also cut into strips.

Heat vegetable oil in a frying pan and fry finely chopped eggplants, onions and bell peppers. When the vegetables are fully cooked, add the tomato sauce, tabasco sauce, salt, stir and fry for another 2-3 minutes. Tabasco will literally need 2-3 drops.

Beat the eggs with milk and salt and fry the omelet in a separate pan in vegetable oil.

Fry the omelet on both sides until golden brown. Put the finished omelet on a prepared plate. Put the stuffing on half of the omelet and cover with the other half. When serving, Eggplant omelet can be drizzled with tomato sauce and sprinkled with finely chopped green onions.