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Vegetable Omelet Pie

photo of Vegetable Omelet Pie
Servings: 6
Prep time:
Cook time:
Total: 40 minutes
Rating:
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Ingredients

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  • 1 small eggplant, 6 ounces stem removed and cut in half lengthwise
  • olive oil cooking spray
  • ¼ teaspoon salt (optional)
  • 2 teaspoons olive oil
  • 1 small onion, thinly sliced
  • 1 clove garlic, minced
  • 1 large plum tomato, 6 ounces seeded and chopped
  • 2 fresh shiitake mushrooms, thinly sliced (or any mushroom variety you like)
  • 2 small red potatoes, 4 ounces cooked in their skins and cut into 1/2-inch pieces
  • 5 large eggs or 1 1/4 cups liquid egg substitute
  • 5 large egg whites
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons finely minced fresh herbs such as basil, flat-leaf parsley, chives, chervil, or thyme
  • ¼ cup shredded reduced-fat Swiss cheese
  • 2 scallions, white part and 1 inch green, thinly sliced

Directions

  1. Preheat broiler. Place the eggplant in a small baking pan, skin sides down. Lightly coat eggplant with cooking spray and sprinkle with salt. Broil until just tender (about 5 minutes).
  2. When the eggplant is cool, dice into 1/2-inch pieces.
  3. Preheat oven to 425°F.
  4. Heat olive oil in a large, ovenproof non-stick skillet over medium heat. Add onion, garlic, half of the tomato, and the mushrooms. Cook, stirring, until onions are cooked and liquid has evaporated (about 5 minutes).
  5. Add potatoes and continue to cook for 1 minute. Transfer vegetables to a bowl and stir in diced eggplant.
  6. Using a paper towel, wipe out skillet. Lightly coat the skillet with cooking spray.
  7. In a large bowl, whisk together the egg, egg whites, and pepper. Whisk in herbs and cheese.
  8. Add the reserved vegetables to the egg mixture, stirring to evenly mix.
  9. Pour in the egg-vegetable mixture into a skillet, stirring gently to evenly distribute the vegetables.
  10. Put the skillet in the oven and bake until the top is puffed and golden brown (about 10 minutes).
  11. Remove from the oven and invert onto a large serving platter.  Garnish with remaining chopped tomatoes and scallions.
  12. You can serve immediately or, if desired, cover and chill for 30 minutes to 1 hour before serving at room temperature or cold.
  13. To serve, cut into 6 wedges.

Nutrition Information

Per serving:136 calories (40% calories from fat), 11 g protein, 6 g total fat (1.7 g saturated fat), 10 g carbohydrate, 2 g dietary fiber, 179 mg cholesterol, 118 mg sodium
Diabetic exchanges:1 medium fat protein (meat), 2 vegetable
 

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