Vegetable Omelet Pie
- 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
- 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).
- When the eggplant is cool, dice into 1/2-inch pieces.
- Preheat oven to 425°F.
- 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).
- Add potatoes and continue to cook for 1 minute. Transfer vegetables to a bowl and stir in diced eggplant.
- Using a paper towel, wipe out skillet. Lightly coat the skillet with cooking spray.
- In a large bowl, whisk together the egg, egg whites, and pepper. Whisk in herbs and cheese.
- Add the reserved vegetables to the egg mixture, stirring to evenly mix.
- Pour in the egg-vegetable mixture into a skillet, stirring gently to evenly distribute the vegetables.
- Put the skillet in the oven and bake until the top is puffed and golden brown (about 10 minutes).
- Remove from the oven and invert onto a large serving platter. Garnish with remaining chopped tomatoes and scallions.
- You can serve immediately or, if desired, cover and chill for 30 minutes to 1 hour before serving at room temperature or cold.
- To serve, cut into 6 wedges.
|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|