Spanish Baked Omelet Recipe

Name: Spanish Baked Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small peeled eggplant, cut into 1 inch cubes; 1 teaspoon salt; 1 tablespoon olive oil; 1 small zucchini, thinly sliced; 6 mushrooms, sliced; 1 clove garlic, finely chopped; 2 tablespoons fresh parsley, chopped; 1 tablespoon raisins; 1 teaspoon each black pepper, paprika; 8 eggs or 4 eggs and 8 egg whites; 4 slices from large tomato

Servings: persons

1 small peeled eggplant, cut into 1 inch cubes
1 teaspoon salt
1 tablespoon olive oil
1 small zucchini, thinly sliced
6 mushrooms, sliced
1 clove garlic, finely chopped
2 tablespoons fresh parsley, chopped
1 tablespoon raisins
1 teaspoon each black pepper, paprika
8 eggs or 4 eggs and 8 egg whites
4 slices from large tomato

1
["Preheat oven to 325u00b0.", "Put diced eggplant in colander; lightly sprinkle with 1 teaspoon salt. After 30 minutes, rinse well with cold water and drain. Pat dry.", "Heat oil in large skill over medium heat. Add eggplant, zucchini, mushrooms and garlic. Cook, stirring for 5 minutes. Stir in parsley, raisins, black pepper and paprika.", "Lightly coat a quiche pan or 9"" baking dish with nonstick spray.", "Beat eggs in large bowl. Then add vegetables and stir together. Pour mixture into baking dish. Place the tomato slices on top. Bake uncovered for 35-40 minutes or until inserted fork comes out clean. Cool before cutting.", "Per serving: With 8 eggs: 160 calories, 11 gm protein, 10 gm carbohydrate, 9 gm fat, 2 gm sat fat, 4 gm mono, 282 mg cholesterol, 4 gm fiber, 489 mg sodium With 4 eggs and 8 egg whites: 134 calories, 11 gm protein, 10 gm carbohydrate, 6 gm fat, 1 gm sat fat, 3 gm mono, 141 mg cholesterol, 4 gm fiber, 515 mg sodium"]

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small peeled eggplant, cut into 1 inch cubes, 1 teaspoon salt, 1 tablespoon olive oil, 1 small zucchini, thinly sliced, and more.

Yes, Spanish Baked Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Baked Omelet

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