Description

Kcal: 388kcal Protein: 34.6 g Carbohydrates: 11.2g Fat: 22.1g Smoky, savory, and beautifully comforting, this macro-friendly update to a Filipino classic elevates traditional eggplant omelets with a lean, seasoned ground chicken filling. Dipped in fluffy beaten eggs and pan-seared until golden, it provides an exceptional source of high-quality protein and essential micronutrients, offering a satisfying, budget-friendly meal designed to support muscle health and sustained daily energy.

Ingredients

• 1 medium (150g) eggplant
• 100g lean ground chicken
• 2 large (100g) eggs, beaten
• 1 teaspoon (5ml) olive oil
• ¼ piece (20g) onion, finely chopped
• 1 clove garlic, minced
• salt and black pepper, to taste
• 1 teaspoon (5g) green onion, for topping

Directions

1. 1
   Prick the eggplant multiple times with a fork. Roast it directly over an open stove flame or bake it until the skin is charred and the flesh is completely soft. Let it cool slightly, gently peel off the charred skin while leaving the stem intact, and flatten the flesh with a fork.
2. 2
   Heat half of the olive oil in a skillet over medium heat. Sauté the garlic and onion until fragrant, then add the ground chicken, breaking it apart with a spatula. Season with salt and pepper, and cook for 3 to 4 minutes until thoroughly browned and cooked through. Remove from the heat.
3. 3
   In a wide, shallow bowl, whisk the beaten eggs. Stir the cooked ground chicken directly into the eggs.
4. 4
   Heat the remaining olive oil over medium heat. Dip the flattened eggplant into the egg and chicken mixture, coating it completely. Carefully slide the eggplant into the hot skillet, then scoop the remaining ground chicken and egg mixture directly on top.
5. 5
   Fry for about 2 to 3 minutes until the bottom is set and golden brown. Carefully flip the omelet over and cook the other side for another 2 minutes until the egg is completely cooked through. Serve hot.