1 small eggplant
1/4 cup pitted kalamata olives
1/4 cup fresh basil (thinly sliced)
2 tablespoons extra-virgin olive oil
2 tablespoons light herb/garlic spreadable cheese, divided
6 large eggs (or 1 1/2 cups egg substitute)
•Slice eggplant thinly.
•Chop olives coarsely.
•Stack basil leaves; roll tightly, then slice thinly.
1.Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan and then add eggplant; cook and stir 4–5 minutes or until eggplant softens.
2.Combine olives, basil, and 1 tablespoon cheese; whisk in eggs. Pour egg mixture over eggplant; cook 1 minute, without stirring. Cook 1–2 more minutes, tilting pan slightly and using spatula to loosen sides and allow uncooked eggs to reach bottom of pan, or until sides begin to set.
3.Add 1 tablespoon cheese over egg mixture; reduce heat to medium-low and cover. Cook 5–7 minutes or until frittata is set. Cut frittata into wedges and serve.
CALORIES (per 1/4 recipe) 230kcal; FAT 17g; CHOL 320mg; SODIUM 250mg; CARB 7g; FIBER 2g; PROTEIN 11g; VIT A 15%; VIT C 2%; CALC 6%; IRON 6%
Oliv ia Newton-John – Magic – Japan ’03