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| 1 Tasse | eggplant |
| 4 Esslöffel | olive oil virgin |
| 1 | Clove garlic; chopped -or |
| 1/4 Teelöffel | garlic powdered |
| 1/2 Tasse | tomato sauce |
| 8 | eggs |
| 1/2 Teelöffel | salt seasoned |
| 1/2 Tasse | Cheddar cheese grated |
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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.
Per serving: 317 Calories; 27g Fat (76% calories from fat); 15g Protein; 5g Carbohydrate; 376mg Cholesterol; 552mg Sodium
From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,
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