Vegetable Omelet Pie Casserole
Ingredients:
- 1 small eggplant, 6 ounces (180 g) stem removed and cut into 1/2-inch
(1.25 cm) dice
- olive oil cooking spray
- 1/4 teaspoon (1.25 ml) salt (optional)
- 2 teaspoons (10 ml) olive oil
- 1 small onion, thinly sliced
- 1 clove garlic, minced
- 1 large plum tomato, 6 ounces (180 g) seeded and chopped
- 2 to 3 fresh shiitake mushrooms, thinly sliced
- 2 small red potatoes, 4 ounces (120 g) cooked in their jackets and cut
into 1/2-inch (1.25 cm) dice
- 5 large eggs or 1 1/4 cups (300 ml) liquid egg substitute
- 5 large egg whites
- 1/4 to 1/2 teaspoon (1.25 to 2.5 ml) freshly ground pepper
- 2 tablespoons (30 ml) finely minced fresh herbs such as basil,
flat-leaf parsley, chives, chervil, or thyme
- 1/4 cup (30 g) shredded reduced-fat Swiss cheese
- 2 scallions, white part and 1 inch (2.5 cm) green, thinly sliced
Directions:
-
Preheat broiler.
-
Place the eggplant in a single layer in a small
baking pan. Lightly coat eggplant with cooking spray and sprinkle with
salt. Broil, stirring once or twice, until just tender, about 5 minutes.
-
Reset oven to 425°F (220 °C), Gas Mark 7.
-
Heat olive oil in a
large, ovenproof nonstick skillet over medium heat. Add onion, garlic,
half of the tomato, and the mushrooms. Cook, stirring, until
onions are cooked, about 5 minutes and liquid has evaporated. Add
potatoes and continue to cook for 1 minute. Transfer vegetables to a
bowl and stir in 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. Return the skillet to the stove over low heat.
-
Pour
in the egg-vegetable mixture, stirring gently to evenly distribute the
vegetables. Cook 6 to 8 minutes, until the underside is light
golden and the top is starting to firm.
-
Transfer skillet to 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. If desired, cover and chill for 30 minutes to 1 hour before
serving at room temperature or cold. Garnish with remaining
chopped tomatoes and scallions.
-
To serve, cut into 6 wedges.
Recipe serves 6Per 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
Diabetic Recipes