Eggplant & Cheddar Omelet
Yield
3 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
eggplant
|
*
|
| 4 | tablespoons |
olive oil
|
|
| ¼ | tablespoon |
garlic powder
|
|
| ½ | cup |
tomato sauce
|
|
| 8 | large |
eggs
|
|
| ½ | teaspoon |
seasoned salt
|
|
| ½ | cup |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
eggplant
|
*
|
| 6E+1 | ml |
olive oil
|
|
| 3.8 | ml |
garlic powder
|
|
| 118 | ml |
tomato sauce
|
|
| 8 | large |
eggs
|
|
| 2.5 | ml |
seasoned salt
|
|
| 118 | ml |
cheddar cheese
grated |
|
Directions
Peel eggplant and cut into small cubes.
Soak cubes in bowl of cold water for ½ hour.
Remove, drain and dry well. Heat 3 tablespoon olive oil in skillet the add eggplant.
Sauté eggplant until it begins to brown. Add tomato sauce then set pan aside.
Heat remaining olive oil in large skillet. Add eggs and cheese.
Cook over low heat until they set.
Spoon eggplant mixture onto center of eggs and fold over for omelet.
