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| Eggplant omelet |
INGREDIENTS:
3 Pcs eggplants
2 Eggs, beaten
Salt to taste
1-2 Tbsp vegetable oil
DIRECTIONS:
Grill eggplants until skins are darkened, charred and softened. Remove charred skin.
Flatten eggplants as pictured above. Heat skillet. Add oil when skillet is ready.
Beat eggs in a bowl. Season with salt. Dip each eggplant front and back and put in skillet. Remove when each side has turned brown. Repeat procedure with other remaining eggplants.
Serve with rice. This is good for 3 servings.
NOTE:
For this recipe, calculations are estimated using MyFitnessPal.
Cal Carb Fat Protein
| Total: | 776 | 93 | 41 | 30 | |
| Per Serving: | 259 | 31 | 14 | 10 |
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