Directions:
- Heat olive oil in a medium nonstick skillet over medium heat.
- Add eggplant halves, cut side down, spacing evenly.
- Cover and cook until tender, about 10 minutes.
- Whisk eggs, olives, basil, and salt in bowl.
- Sprinkle with pepper.
- Coarsely crumble half of cheese into eggs and stir to blend.
- Pour over eggplants, rearranging evenly in pan.
- Cook uncovered over medium heat until sides set and bottom begins to brown, loosening sides with spatula, about 5 minutes.
- Sprinkle with remaining cheese.
- Cover, cook until set, about 7 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 660.46 Kcal (2765 kJ) | ||
| Calories from fat | 326.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.31g | 56% | |
|---|---|---|---|
| Cholesterol | 387.12mg | 129% | |
| Sodium | 1159.42mg | 48% | |
| Potassium | 1719.11mg | 37% | |
| Total Carbs | 63.25g | 21% | |
| Sugars | 27.48g | 110% | |
| Dietary Fiber | 21.61g | 86% | |
| Protein | 27.48g | 55% | |
| Vitamin C | 14.2mg | 24% | |
| Iron | 2.1mg | 12% | |
| Calcium | 122.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 78.55 Kcal (329 kJ) | ||
| Calories from fat | 38.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 56% | |
|---|---|---|---|
| Cholesterol | 46.04mg | 129% | |
| Sodium | 137.9mg | 48% | |
| Potassium | 204.47mg | 37% | |
| Total Carbs | 7.52g | 21% | |
| Sugars | 3.27g | 110% | |
| Dietary Fiber | 2.57g | 86% | |
| Protein | 3.27g | 55% | |
| Vitamin C | 1.7mg | 24% | |
| Iron | 0.2mg | 12% | |
| Calcium | 14.6mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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