* Exported from MasterCook *

EGGPLANT OMELET

Recipe By :Barbara Norman
Serving Size : 1 Preparation Time :0:15
Categories : 5-10G Low Carb Egg Omellete


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 eggplant
2 eggs
1/4 cup olive oil
1 pinch salt

Cut eggplant in half lengthwise and slice crosswise. Salt it and allow to stand a half hour. Squeeze out liquid and fry in hot oil. When browned, allow to cool, add to bowl containing two beaten eggs. Stir mixture while reheating frying pan with additional oil (if needed to cover the bottom of the pan).

When the oil is on the verge of smoking, pour in mixture and keep shaking the pan and sliding a spatula or knife around the edges of the omelet to keep it free and to form a high, rounded edge. When the omelet is almost firm, hold a plate upside down against the frying pan; invert both, dropping the omelet onto the plate as you do so, then slip the omelet back into the pan browned side up.

This is easiest to do if the plate you use fits neatly inside the frying pan. Shake the pan while the second side browns. Serve at once.










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Per Serving (excluding unknown items): 668 Calories; 63g Fat (83.4% calories from fat); 13g Protein; 15g Carbohydrate; 6g Dietary Fiber; 374mg Cholesterol; 251mg Sodium. Exchanges: 1 1/2 Lean Meat; 2 1/2 Vegetable; 11 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0

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