More Great Recipes: Low Carb

Eggplant Parmagiana Omelet


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Member since 2014

Serves 2 | Prep Time 10 | Cook Time

Ingredients

1/3 to 1/2 cup peeled and cubed eggplant (I prefer it peeled)
1 tsp coconut oil
1/3 to 1/2 cup jarred pasta sauce or Janette's pasta sauce (ask for recipe)
1/3 to 1/2 cup cottage cheese (I used large curd)
1 cup fresh spinach chopped
1/2 cup shredded mozzarella cheese or to taste
shredded parmesan cheese
2 eggs beaten
1/4 to 1/2 tsp Italian seasoning
salt and pepper to taste
1 tsp coconut oil


1.Saute the cubed eggplant for 3 to 5 minutes, and set aside.


2.Place the spinach in a small frying pan, and add a tablespoon of water. Cook on medium heat for a minute or two until the spinach is still green but wilted. Drain any water from spinach and set aside.


3.Beat eggs and Italian seasoning, salt and pepper with a fork until combined.


4.In a large skillet or frying pan, heat the coconut oil and pour in the egg mixture.


5.Cook over medium high heat ensuring the eggs are being cooked evenly in the pan by lifting the edges, allowing the egg mixture on top to flow into the pan..


6.While the top of the omelet is still moist, start layering your ingredients on 1/2 of the omelet. First the pasta sauce, followed by the eggplant, then the cottage cheese, then the spinach and then the mozzarella cheese


7.Fold the empty edge of the omelette over the ingredients, then sprinkle the parmesan cheese.


8.Cook for a further 30 seconds then slide the omelet from the pan onto a plate and enjoy or cut into portions to share.


Pairs Well With


Notes

This is a family favorite healthy snack created by one of our amazing Skinny Body Care Distributors.

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