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
small peeled eggplant, cut into 1 inch cubes
small zucchini, thinly sliced
clove garlic, finely chopped
fresh parsley, chopped
each black pepper, paprika
eggs or 4 eggs and 8 egg whites
slices from large tomato
In This Recipe
Preheat oven to 325°.
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.