Eggplant and Cheddar Omelet

* Exported from MasterCook Mac *

Eggplant and Cheddar Omelet

Recipe By : Adapted from Dr. Atkins' New Diet Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup eggplant
4 tablespoons olive oil -- (vigin)
1 clove garlic or 1/4 t, garlic powder -- chopped if fresh
1/2 cup tomato sauce
8 eggs
1/2 teaspoon seasoned salt
1/2 cup cheddar cheese -- grated

Peel eggplant and cut into small cubes. Soak cubes in bowl of cold water
for 1/2 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.

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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