Omelet, reversed

Ingredients for Omelet, reversed

Instructions for Omelet, reversed

To prepare the Omelet, reversed recipe, please follow these instructions:

Cut the eggplants into 5 slices long, then in long strips and finally in the tern. Let them draw with a little salt for 20 minutes and then wipe off the salt. Shake them on the forehead until they are tender. Remove the pan and add oil.

Shake the coarse onion golden and add eggplant and crushed garlic. Let it spin and then add the parsley.

Whip the eggs together with 1 tablespoon of cold water in a bowl and pour them over the vegetables and stir around. Let the egg yolks stiffen by low heat and then turn it on a griddle and raise the omelet on the other side.

Season with salt and pepper. Serve with a leaf of basil as a decoration and with a piece of rough rye bread