Low Calories Ratatouille
Omelettes
 RECIPE
MAKES 8SERVINGS
NUTRITION ESTIMATE:
Per Omelette: 178 Cal
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Ingredients:
Quick
Ratatouille
- 2 tablespoons olive
oil
- 1 yellow or white
onion, chopped
- 2 cloves garlic,
minced
- 1 pound eggplant,
cut in ½” cubes
- 1 zucchini, cut in
½“ cubes
- 1 green pepper,
chopped
- 4 tinned anchovies
(optional for Nemo lovers and anchovy haters)
- 1 large good tomato,
chopped
- 1 tablespoon
balsamic vinegar
- Salt & pepper to
taste
Per Omelette
- 1 large egg plus 1
or 2 egg whites
- 1 tablespoon water
- Salt to taste
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Directions:
-
Heat oil in a
large non-stick skillet on medium high till shimmer.
-
Add onion and
garlic, cook till just soft.
-
Add eggplant,
zucchini, pepper and anchovies as prepped, stirring often.
-
Add tomato and
vinegar; let cook till vegetable are done and liquid cooked out.
-
Season to taste
and transfer to warm dish. Lightly wipe out skillet.
-
Whisk egg, egg
white(s) and water.
-
For each
omelette, heat same skillet on medium, add egg, swirl to cover entire
bottom, let cook until beginning to firm.
-
Place a scoop of
ratatouille on one half, then fold other half over top.
-
Continue cooking
another minute or two.
-
Serve
immediately.
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