Directions:
- Dice the eggplant into small pieces.
- Heat the olive oil in a small, non-stick skillet over medium heat.
- Saute the eggplant pieces until they start to brown slightly. Add the onion and continue sauteeing until the eggplant is tender and the onion is translucent. Add the tomato and saute until the tomato is heated through.
- Add 2 eggs per serving and scramble with the vegetable mixture until well blended and the egg is cooked to your prefered level of done.
- If you prefer, make an omelet with the eggs and fill it with the vegetable mixture before folding.
- Season with seasoned salt and/or pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.71 Kcal (811 kJ) | ||
| Calories from fat | 79.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.85g | 14% | |
|---|---|---|---|
| Cholesterol | 245.52mg | 82% | |
| Sodium | 179.49mg | 7% | |
| Potassium | 774.44mg | 16% | |
| Total Carbs | 19.37g | 6% | |
| Sugars | 11.93g | 48% | |
| Dietary Fiber | 8.03g | 32% | |
| Protein | 11.68g | 23% | |
| Vitamin C | 13.4mg | 22% | |
| Iron | 1.3mg | 7% | |
| Calcium | 70.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 51.25 Kcal (215 kJ) | ||
| Calories from fat | 21.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 14% | |
|---|---|---|---|
| Cholesterol | 64.96mg | 82% | |
| Sodium | 47.49mg | 7% | |
| Potassium | 204.91mg | 16% | |
| Total Carbs | 5.13g | 6% | |
| Sugars | 3.16g | 48% | |
| Dietary Fiber | 2.12g | 32% | |
| Protein | 3.09g | 23% | |
| Vitamin C | 3.5mg | 22% | |
| Iron | 0.3mg | 7% | |
| Calcium | 18.6mg | 7% | |
* 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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