You will need: eggs, milk, kesong puti, mozzarella (or any quick-melt) cheese, parmesan cheese, ground lean beef, eggplant, ripe tomatoes, onions, garlic, alagau (or any other herbs like basil, rosemary, or tarragon), vegetable oil, sesame oil, salt and pepper to taste
Slice the eggplants into diagonal strips, about a quarter of an inch thick. Do the same with the tomatoes. Chop the onions and garlic (cut for sauteeing) and your herb of choice (leave some for topping later). Sautee all ingredients (except the first five) in a hot Teflon pan using some vegetable oil and sesame oil (for taste) until tomatoes and eggplants are almost wilted and the beef brown. Set aside.
Beat eggs and milk until fluffy. Pour mixture into pan and cook until one side is golden brown. Flip. As the other side is cooking, layer all the ingredients in the middle part of the scrambled egg. Top with kesong puti, mozzarella and the remaining herbs. "Tuck" the filling inside the eggs by folding both ends--one over the other--and pressing tight to the pan. Sprinkle with parmesan cheese.
Serve hot with my ice-blended apple-and-calamansi (How to make it? Blend apple slices and calamansi juice with shaved ice in a blender. Serve in tall glasses and swig until you get brainfreeze!).
Use either ketchup or sweet chili as dipping sauce. Enjoy!