Tuna Eggplant Omelette

A hearty and healthy dinner... Eggplant omelette with tuna and vegetable filling.

Ingredients:
180g Canned Tuna Flakes in Brine
4 eggplant, broiled
4 eggs
1 cup cauliflower, florets
1 white onion, finely chopped
1/2 cup frozen green peas
1 red bell pepper, chopped
1 green bell pepper, chopped
salt and ground pepper, to taste
2 tbsp olive oil
1/4 cup fresh milk (optional)

How to prepare:
> Broil the eggplants until tender. When cooked, set aside to cool. Peel off the skin. Retain the stem and crown. Use fork to flatten its meat, then set aside.
> Drizzle the pan with olive oil, add the onions, then tuna. Add the frozen peas, cauliflower, bell peppers. Season with salt and pepper. Cook for 3-5 minutes. Set aside. Drain. We will add the juice later to the beaten eggs.
> In a bowl, beat the eggs until frothy. Add milk.Add the juice from the sauted tuna and veggies. Season with salt and pepper.
> In a non-stick pan, heat about 1/2 tbsp oil. Dip the eggplant meat into the eggs. Then carefully drop it into the pan, with the crown and stem sticking out.Fill the pan with enough egg mixture to make a big omellete. Turn and brown the other side. When done, Use paper towels to drain the excess oil.
> In a plate, fill half part of the omellette with the tuna and veggies filling, then fold. And we are ready to serve! Enjoy!