Friday, February 10, 2012

Italian Omelet

On a Friday morning a few weeks ago I prepared to make my veggie omelet for breakfast, as usual.  With no plan in mind, I pulled out every piece of produce I had in the fridge and this odd, yet surprisingly delicious combination was born.  Again, it sounds weird but it passed the "husband test" in my household when replicated.  Not always an easy feat.

Italian Omelet
  • 6 whole eggs
  • 1/4 cup diced onion
  • 1/4 cup diced eggplant, peeled
  • 1 plum tomato, diced
  • 1.5 cup fresh baby spinach
  • 1 tsp minced garlic
  • 1/4 cup shredded mozzarella cheese
  • 1 tbsp Parmesan cheese
  • salt and pepper to taste
In a medium frying pan, saute onion, eggplant, and garlic together over medium heat for about 5 minutes or until translucent.  Add the spinach and saute until lightly wilted.  Add the tomatoes last and heat through for an additional minute or two.  Set vegetable mixture aside.

Beat eggs together in a bowl and season with salt and pepper.  Pour egg mixture in a medium frying pan and cook on low to medium heat.  When the top bubbles and the bottom is cooked, flip over.  Place vegetable mixture on one half of the eggs.  Top with both cheeses.  When eggs are fully cooked, fold side over the vegetable side and serve.

This recipe is large enough to split.  I also made a larger portion size for myself using four whole eggs and two egg whites as a post-workout meal on a different day.  Most people don't eat nearly enough vegetables and this will start your day with at least two servings under your belt.


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