Eggplant and Zucchini Omelet

The ingredients for this recipe was from the left over of vegetable panini that I made the last time. I do not want to waste it, so I invented this recipe. Omelet is not really a unique recipe. Pretty much you just have to trust your taste buds on how salty you want it to be. Feel free to experiment and exercise your tongue into the adventure of food tasting. The worst thing that could happen is you and the member of your family hating what you prepare. There is really no big damage done just a little cut in your ego. So go for it.

Pour in a cupcake pan or muffin pan

It is cook when it is hard and when it bounce back when you touch it.

Ingredients:

1/4 tsp salt ( please as you go along based the saltiness in your liking)

2 eggs

1/2 of the large size eggplant

1 medium size zucchini

1 small size onion

1 small size tomato

Direction:

Heat oven at 350 F

Mince zucchini and onion in food processor.

Boil eggplant until soft. Mash the eggplant then add the minced zucchini and onion.

 Add scramble egg  and tomato.

Put mixture into muffin or cupcake pan.

Bake until the mixture is already bake. You can tell it is cook when the mixture is hard when touch.

Serve and Enjoy!