Eggplant and Cheddar Omelet

Diet.Chef's picture

Nov. 20, 2011

Ingredients

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 , beaten
Seasoned salt 1/2 Teaspoon
Grated cheddar cheese 1/2 Cup (8 tbs)

Directions

GETTING READY

1. In a bowl of cold water, soak the eggplant for 1/2 hour.

2. Dry eggplant well.

MAKING

3. In a skillet, add 3 tablespoons of olive oil.

4. Add eggplant and garlic or garlic powder.

5. Saute until eggplant begins to brown.

6. Add tomato sauce and heat through.

7. Set aside.

8. In a skillet, heat remaining 1 tablespoon oil.

9. Add eggs, salt and cheese.

10. Continue to cook over low flame until they set.

11. Spoon eggplant mixture onto center of omelet, fold over sides.

SERVING

12. Transfer it into a plate and serve at once.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 178Calories from Fat 135

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 214 mg8.92%

Total Carbohydrates 2 g0.7%

Dietary Fiber %

Sugars 1 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet