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!
eggplant and feta omeletCooking 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.