Author Notes
Spanish tapas, or small plates, are all the rage, and you’ll almost always find an omelet on the menu at a tapas bar. Ours is heart-healthy with a variety of vegetables including low calorie eggplant, anti-oxidant rich zucchini and fresh mushrooms. Serve tapas-style in small squares, or in wedges with a fruit salad for a complete meal. —Susan E. Levy
Ingredients
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1
small peeled eggplant, cut into 1 inch cubes
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1 teaspoon
salt
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1 tablespoon
olive oil
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1
small zucchini, thinly sliced
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6
mushrooms, sliced
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1
clove garlic, finely chopped
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2 tablespoons
fresh parsley, chopped
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1 tablespoon
raisins
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1 teaspoon
each black pepper, paprika
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8
eggs or 4 eggs and 8 egg whites
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4
slices from large tomato
Directions
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Preheat oven to 325°.
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Put diced eggplant in colander; lightly sprinkle with 1 teaspoon salt. After 30 minutes, rinse well with cold water and drain. Pat dry.
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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.
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Lightly coat a quiche pan or 9” baking dish with nonstick spray.
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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.
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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
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