Eggplant Frittata

Eggplants or aubergines are naturally low in calories, are fat free and are excellent source of fiber. Yesterday, I made a delicious skinny frittata with buttery sautéed eggplants, garlic and parsley...perfect for breakfast, lunch, snack or dinner!!

Ingredients: (2 servings)

2 medium eggplants cut longwise and diced

1 small onion, finely chopped

3 cloves of garlic, minced

2 tbsp. olive oil

2 whole eggs + 2 egg whites

1 tbsp. low fat milk

½ tsp. nutmeg

1 to 2 tbsp. parsley, chopped

Salt and pepper

Directions:

Preheat the oven to 350F.

In a medium ovenproof frying pan sauté the onion and garlic in the olive oil. Add the diced eggplant and cook until soft and golden brown.

Beat the eggs, milk, parsley, nutmeg, salt and pepper.

Pour over the eggplant mixture. Cook on medium heat until eggs just begin to set. Place the frying pan in the hot oven and finish cooking no longer than 2-3 minutes.

Remove the frittata from the oven and slice into wedges.

Serve with fresh tomato and parsley salad.