| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Eggs |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Eggplant |
| 4 |
tb |
Virgin olive oil |
| 1 |
|
Clove garlic; chopped -or- |
| 1/4 |
ts |
Garlic powder |
| 1/2 |
c |
Tomato sauce |
| 8 |
|
Eggs |
| 1/2 |
ts |
Seasoned salt |
| 1/2 |
c |
Cheddar cheese; grated |
INSTRUCTIONS
Date: Sun, 10 Mar 1996 23:21:06 -0800
From: "sharon@sols.com" <sharon@sols.com>
Recipe By: Adapted from Dr. Atkins' New Diet Cookbook
Peel eggplant and cut into small cubes. Soak cubes in bowl of cold water
for 1/2 hour. Remove, drain and dry well. Heat 3 T. olive oil in skillet
the add eggplant. Saute eggplant until it begins to brown. Add tomato sauce
then set pan aside.
Heat remaining olive oil (1T.) 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.
Per serving: 317 Calories; 27g Fat (76% calories from fat); 15g Protein; 5g
Carbohydrate; 376mg Cholesterol; 552mg Sodium
NOTES : Total Grams- 18.7; Grams/serving- 4.7
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“You’ve achieved nothing until you find God”