Omelet with eggplant, chicken and cottage cheese

Name: omelet with eggplant, chicken and cottage cheese
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 eggplant; 4 el mild olive oil; 6 medium sized egg; 4 slice wholegrain floor bread; 75 g watercress; 250 g smoked chicken fillet strips; 200 g cottage cheese; 4 el sweet chilli sauce

Omelette filled with eggplant served with toasted bread, watercress, chicken breast, cottage cheese and chili sauce.

Ingredients

Kitchen Stuff

1 skillet

Directions

Cut the aubergine into cubes of 1 cm. Heat the oil in the frying pan and fry the aubergine for 10 minutes on medium to high heat until golden brown.
Sprinkle with salt and salt and spread well over the pan.
Beat the eggs and pour over the vegetable mixture. With the lid on the pan, cook over low heat in 10-12.
Meanwhile, toast the slices of bread.
In the final minutes, set the fire slightly higher for a golden brown exterior. Put a plate on the omelette and turn around.
Divide the watercress, chicken and cottage cheese in succession. Drizzle with the chili sauce.