Recipe - Eggplant And Cheddar Omelet

1 cup Eggplant
4 tablespoon Virgin olive oil
1 Clove garlic; chopped or
One fourth teaspoon Garlic powder
One half cup Tomato sauce
8 Eggs
One half teaspoon Seasoned salt
One half cup Cheddar cheese; grated

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 One half 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

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