| | Eggplant and Cheddar Omelet 1 cup of eggplant
4 tablespoons of virgin olive oil
1 clove garlic, chopped
1/2 cup of tomato sauce
8 eggs
1/2 teaspoon of seasoned salt
1/2 cup of Cheddar cheese, grated |
|
Peel the eggplant and cut into small cubes. Soak cubes in bowl of cold water for 1/2 hour. Remove, drain and dry well. Heat 3 tablespoons of 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 a 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.
Source: Dr.Atkin's New Diet Cookbook
|
