Eggplant Omelet South Beach Phase 1 Recipes
EGGPLANT OMELET
I usually just make this into scrambled eggs rather than making an actual omelet and filling it. You can adjust the amounts of any of the ingredients up or down as you prefer. I use the really thin, long type of eggplant that is only about an inch in diameter. You can use any type of eggplant you like.
Provided by Sheynath
Categories Onions
Time 20m
Yield 1 omelet, 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Dice the eggplant into small pieces.
- Heat the olive oil in a small, non-stick skillet over medium heat.
- Saute the eggplant pieces until they start to brown slightly. Add the onion and continue sauteeing until the eggplant is tender and the onion is translucent. Add the tomato and saute until the tomato is heated through.
- Add 2 eggs per serving and scramble with the vegetable mixture until well blended and the egg is cooked to your prefered level of done.
- If you prefer, make an omelet with the eggs and fill it with the vegetable mixture before folding.
- Season with seasoned salt and/or pepper to taste.
Nutrition Facts : Calories 364.1, Fat 15.7, SaturatedFat 4, Cholesterol 423, Sodium 157.7, Carbohydrate 42.6, Fiber 20.7, Sugar 19, Protein 19.6
EGGPLANT OMELET (SOUTH BEACH PHASE 1)
I'm on a low carb diet and found this super simple recipe in an old edition (June 1990) of the Swiss cooking magazine 'Betty Bossy'. I adapted it so that it is suitable for the South Beach Diet Phase 1. I have not tried this yet, but I am posting it here for safe-keeping. South Beach Diet phase 1 if you use skim milk instead of the cream and olive oil instead of the butter.
Provided by tigerduck
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- EGGPLANT: Slice in 1/2 inch (1 cm) pieces and sprinkle with salt. Leave for 15 minutes. Dry with kitchen paper.
- Melt butter or margarine or olive oil in a frying pan. Fry the eggplants on both sides. Reduce heat.
- Mix eggs with cream (or milk) and season with nutmeg, salt and pepper.
- Pour egg mixture to the eggplants and cook covered until done.
Nutrition Facts : Calories 348.9, Fat 27.1, SaturatedFat 14.4, Cholesterol 374.3, Sodium 785.4, Carbohydrate 16.9, Fiber 9.3, Sugar 7.1, Protein 12.8
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