Aubergine And Cheddar Omelet Recipe
Servings: 4
Ingredients
- 1 c. Aubergine
- 4 Tbsp. Virgin extra virgin olive oil
- 1 x Clove garlic, minced -or possibly-
- 1/4 tsp Garlic pwdr
- 1/2 c. Tomato sauce
- 8 x Large eggs
- 1/2 tsp Seasoned salt
- 1/2 c. Cheddar cheese, grated
Directions
- Peel aubergine and cut into small cubes. Soak cubes in bowl of cool water for 1/2 hour. Remove, drain and dry well. Heat 3 Tablespoons extra virgin olive oil in skillet the add in aubergine. Saute/fry aubergine till it begins to brown. Add in tomato sauce then set pan aside.
- Heat remaining extra virgin olive oil (1T.) in large skillet. Add in Large eggs and cheese. Cook over low heat till they set. Spoon aubergine mix onto center of Large eggs and fold over for omelet.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 340 | |
| Calories from Fat 256 | 75% |
| Total Fat 28.86g | 36% |
| Saturated Fat 8.41g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 434mg | 145% |
| Sodium 692mg | 29% |
| Potassium 293mg | 8% |
| Total Carbs 3.91g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.59g | 2% |
| Protein 17.15g | 27% |
