"Eggplant Salad Omelet"

Ingredients:

• 1 tbsp sunflower oil
• 1/3 cup eggplant salad (recipe here)
• 1 tsp minced finger chili
• 1 tbsp butter or margarine
• 2 pcs eggs
• salt and white pepper
• 2 tbsps minced cheddar cheese
• dried oregano leaves

Procedure:

In a small bowl, break the eggs. Add salt and white pepper. Beat. Set aside.

In a non-stick pan, put half of the oil. Add the eggplant salad. Cook over low heat for 5-6 minutes or until soft, stirring often. Put the finger chili. Cook for another minute. Remove from heat.

In another non-stick pan, over medium fire. Put the rest of the oil and butter. Heat lightly. Pour the beaten eggs. Place the cheese and a good pinch of dried oregano leaves on half of the omelet. Follow with cooked eggplant salad with chili. Flip the other half of the omelet over the mixture. Place in a plate. Sprinkle some more with dried oregano leaves.

Serve immediately and with bread.

Nutrition Week in School

For the celebration of Nutrition Week, which was held last July 24 to 28. My Little One had a project in school with the theme: "KUMAIN NG RIGHT PARA BATA MAGING BRIGHT". It's a hat of nutritious food and should use indigenous materials. My knack for something different than the usual got into me…. Yup, its my idea that the chicken sit right up on top of the hat, hehehe! Unique, right? It really caught the attention of his teachers and classmates! Well, it got the first place!

It took us 4 days to finish the hat with the help of Tito Jonathan, who shaped the chicken, fruits and vegetables, using only old newspapers. The bread around the hat that looks like floating slices of bread is really the real thing. I got the idea from my son’s fave art show. They used the bread as a canvas so you can draw stuff on it. My Little One also helped (dapat lang project nya to eh!) he’s the one who glued the crumpled tissue that looks like green leafy veggies. Actually, it’s his idea also.….. fyi, all the food on his hat are his favorites (“,)