Eggplant and leek omelet

Cut 1/2 eggplant into small cubes. It says in ingredients but I used the 1/2 only. Microwave about 5 minutes if you have the lekue for steaming and if not on a plate and put between 8-10minutes.

While the eggplant is cooking, cut 1/2 leek and sauté it with a little oil over low heat so that it does not burn. Add the eggplant and sauté for 5-8 minutes. Here so that it does not stick cover with a glass lid and very low heat.

Beat the eggs with the tablespoon of oil and the teaspoon of salt. In this step I add nutmeg but this is to taste. Pour the egg mixture into the pan and cover. Keep an eye on the omelet and when you see that the omelet is set, turn it over and finish cooking with the heat of the pan. Enjoy!!!!