Eggplant Omelette

Name: Eggplant Omelette
Ingredients: Beat one egg with two tablespoons of low-fat milk. Pour into a non-stick skillet. Cook over low heat, lifting the egg mixture to allow the liquid to drain underneath. When there is no longer any liquid portion, place half a fresh or roasted eggplant, cut-side up, on top. Sprinkle with cinnamon. Fold in half and cook for an additional minute.

1
Beat one egg with two tablespoons of low-fat milk. Pour into a non-stick skillet. Cook over low heat, lifting the egg mixture to allow the liquid to drain underneath. When there is no longer any liquid portion, place half a fresh or roasted eggplant, cut-side up, on top. Sprinkle with cinnamon. Fold in half and cook for an additional minute.

Ingredients

1
Beat one egg with two tablespoons of low-fat milk. Pour into a non-stick skillet. Cook over low heat, lifting the egg mixture to allow the liquid to drain underneath. When there is no longer any liquid portion, place half a fresh or roasted eggplant, cut-side up, on top. Sprinkle with cinnamon. Fold in half and cook for an additional minute.

Directions

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