Eggplant And Cheddar Omelette
|Eggplant||1 Cup (16 tbs), peeled and cubed|
|Virgin olive oil||4 Tablespoon|
|Garlic/1/4 teaspoon garlic powder||1 Clove (5 gm), chopped|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Eggs||8 Small, beaten|
|Seasoned salt||1⁄2 Teaspoon|
|Cheddar cheese||1⁄2 Cup (8 tbs), grated|
Soak the eggplant in a bowl of cold water for 1/2 hour.
Dry eggplant well.
Place 3 tablespoons of olive oil into skillet.
Add eggplant and garlic or garlic powder.
Saute until eggplant begins to brown.
Add tomato sauce and heat through.
Heat remaining 1 tablespoon oil in large skillet.
Add eggs, salt and cheese.
Continue to cook over low heat until they set.
Spoon eggplant mixture onto center of omelet, fold over sides.
Serving size: Complete recipe
Calories 1358 Calories from Fat 1040
% Daily Value*
Total Fat 114 g175.8%
Saturated Fat 29 g145.2%
Trans Fat 0 g
Cholesterol 1361.9 mg454%
Sodium 1669.3 mg69.6%
Total Carbohydrates 20 g6.7%
Dietary Fiber 4.7 g18.8%
Sugars 11 g
Protein 59 g118%
Vitamin A 57.4% Vitamin C 31.8%
Calcium 71.7% Iron 40.3%
*Based on a 2000 Calorie diet