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Ingredients
US|METRIC
1 SERVINGS
- 1 oz. onion (thinly sliced)
- 1 oz. eggplant (sliced)
- 1 oz. sliced mushroom
- 1 tsp. herbs
- 1 g oregano
- 1/3 clove
- black pepper
- salt (to taste)
- medium tomato (1 x 3 oz)
- 2 eggs
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Directions
- For filling: Place the onion, eggplant and mushroom in a small saucepan. Add salt, pepper, garlic and herbs to taste and a 1/4 cup of water. Cook until dry, stirring occasionally. Remove from saucepan and set aside.
- Cut the tomato in half and place halves upside down in the used saucepan. Heat through. Remove from stovetop.
- In a bowl, beat two eggs, a tablespoon of water, salt and pepper together. Spray a stainless steel pan (or other pan suitable for use in an oven) with oil and heat pan over medium heat. Pour egg mixture into pan and cook until it starts to set. Place omelette under the grill in the oven until done. Remove from oven.
- Place filling on one half of the omelette and carefully fold over the other half. Remove onto a heated plate. Serve with cooked tomato, salt and freshly ground black pepper.
NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories200Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol425mg142% |
Sodium920mg38% |
Potassium480mg14% |
Protein16g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber5g20% |
Sugars3g |
Vitamin A10% |
Vitamin C10% |
Calcium15% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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