Eggplant Omelet

This entry was posted on November 18, 2013 by Jay Bonaretti.

QUICK FACTS

PREPARATION TIME

10 min (for 5 serves)

COOKING TIME

10 min (for 5 serves)

SUMMARY

Eggplant is an excellent source of dietary fiber, and low soluble carbohydrate. Making an eggplant based diet a choice for type 2 diabetes management.

This recipe is a great breakfast paired with garlic brown rice!

INGREDIENTS

0.10 teaspoon (0 g)

pepper

0.20 teaspoon (1 g)

salt

0.40 tablespoon (7 g)

oil, olive

1.20 egg (53 g)

egg

200 g

eggplant

METHOD

1. Broil eggplants until tender (the skins are charred and blisters appears).

2. Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of the fork. Set aside.

3. In a bowl, beat eggs and season with salt and pepper.

4. In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering the eggplant onto the heated oil.

5. Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.

NUTRITIONAL PANEL

Per Serve

Energy:

371.4 kJ (88.8 kcal)

Protein:

4.5 g

Total Fat:

6.3 g

-Saturated:

1.4 g

-Mono-Unsaturated:

3.4 g

-Poly-Unsaturated:

0.6 g

Total Carbs:

2.7 g

-Complex Carbs:

0.0 g

-Sugar:

2.7 g

Fibre:

2.3 g

Water:

112.7 mL

Alcohol:

0.0 g

Cholesterol:

97.2 mg

This entry was posted in Breakfast, Poultry, Recipes, Vegetarian and tagged Eggplant, Eggplant Omelet Recipe, Omelet on November 18, 2013 by Jay Bonaretti. ← Previous Post Next Post →