Served on a robin’s-egg-blue plate, this light yet earthy omelet was the perfect start to a glorious Spring day. Happy Easter everyone!
- Cooking oil spray
- 3 white mushrooms, trimmed and sliced
- ¼ cup chopped red onion
- 1 cup eggplant slices, ¼” thick (3 ounces, ¼ of an average eggplant)
- ¼ cup water, divided
- ½ cup egg whites (3 whites)
- 1 ounce reduced-fat feta cheese, crumbled
- Place medium nonstick skillet over medium heat; when hot, coat with cooking spray. Add mushrooms and onion, season lightly with salt and pepper, and cook until soft, 2 to 3 minutes. Transfer to plate and return skillet to heat.
- Add eggplant slices to pan, arranging in a single layer. Add 2 tablespoons water to pan, allow liquid to boil away, and cook one minute. Turn eggplant slices with rubber spatula and add remaining 2 tablespoons water. When water dissipates, add egg whites to pan and top evenly with mushrooms and onions.
- Cook without stirring until eggs are set, 3 to 4 minutes. Use rubber spatula to lift edge of omelet; tilt pan so uncooked egg runs underneath. Sprinkle with cheese; fold omelet in half and slide onto plate.
Makes 1 serving Per serving: 176 calories, 5 g total fat, 3 g saturated fat, 10 mg cholesterol, 12 g total carbohydrate, 4 g dietary fiber, 23 g protein, 678 mg sodium.
Note: I’ve entered this recipe in the Foodbuzz Top 9 competition. If you like the recipe, I’d greatly appreciate your vote. If you have one moment, stop by and click “buzz it” in the upper right hand corner. Thank you very much for supporting me! – Georgie