Eggplant and Tomato Baked Omelet
by Irene Vlach
Ingredients
- 1 petit aubergine, en cubes
- 1 courgette, sliced
- 1 Tbsp huile d'olive
- 1 grande tomate, sliced
- 1 gousse ail, hachee
- 2 Tbsp persil, hache
- 1 tsp poivre
- 1 stp paprika
- 1 tsp sel
- 4 oeufs
- 4 oeufs, blanc seulement
Instructions
Put diced eggplant in colander; lightly sprinkle with 1 tsp of salt. After 30' rinse well with cold water and drain. Pat dry.
Heat oil in large skillet over low heat. Add eggplant, zuucchini, tomato, onion and garlic.
Cook, stirring for 5 minutes. Stir in parsley, pepper and
Beat eggs and egg whites in large bowl. Add vegetables and stir together. Pour mixture into 9" square greased baking dish.
Bake uncovered for 35-40' at 325 F.
A 2nd zucchini or other squash may be substituted for the eggplant.