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Prep Time: 15 Minutes Cook Time: 31 Minutes |
Ready In: 46 Minutes Servings: 4 |
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Save prep time by using pre-diced potatoes and onion. Pair this with a green salad or Fresh Fruit Salad with Ginger-Lime Syrup. Ingredients:
1 1/2 teaspoons olive oil |
3 cups diced peeled eggplant |
1 1/2 cups diced potato with onion (such as simply potatoes) |
2 garlic cloves, chopped |
2/3 cup chopped red bell pepper |
1/4 cup chopped pitted kalamata olives |
4 large eggs |
4 large egg whites |
1 tablespoon chopped fresh oregano |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup (2 ounces) crumbled feta cheese |
Directions:
1. Preheat oven to 425°.
2. Heat oil in a medium nonstick skillet over medium-high heat. Add eggplant and next 3 ingredients; cook 10 minutes or until vegetables are tender. Stir in olives.
3. Combine eggs, egg whites, and next 3 ingredients in a small bowl, stirring with a whisk. Pour over vegetable mixture. Sprinkle with feta cheese. Wrap handle of pan with foil. Bake at 425° for 20 minutes or until set. Cut into 4 wedges.
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