Breakfast · 20 min · 1 serving
Tortang talong.
Eggplant omelette with rice
Eggplant cooked in egg, with tomato and a cup of rice.
Log this recipe ↗
On your plate.
99kcal
4.1protein · g
13.3carbs · g
3.2fat · g
Portion ÷ 100 × published source values. Numbers are rounded for display.
What goes in.
Amounts for the whole recipe. Ingredient states matter.
- Talong (eggplant) · boiled140 g
- Pritong itlog (egg) · fried92 g
- Kamatis (tomato) · cooked60 g
- Kanin (white rice) · cooked158 g
At the stove.
- Flatten the cooked eggplant with a fork.
- Cook it in the beaten egg until set on both sides.
- Serve with the tomato and one cup of rice.
Ingredients are weighed in the state listed, cooked where it says so. Share all the sauce and oil across the servings. No cooking-yield adjustment is hidden in the calculation.
How we counted this
Weighed ingredients, in their USDA state. Makes 1 servings. A cook’s own recipe may differ.
Talong (eggplant) · boiledFDC 169229140 g × 35 / 100
= 49 kcal
= 49 kcal
Pritong itlog (egg) · friedFDC 17342392 g × 196 / 100
= 180.3 kcal
= 180.3 kcal
Kamatis (tomato) · cookedFDC 17005060 g × 18 / 100
= 10.8 kcal
= 10.8 kcal
Kanin (white rice) · cookedFDC 168878158 g × 130 / 100
= 205.4 kcal
= 205.4 kcal
445.5 kcal ÷ 1 = 445.5 kcal / serving
