Egyptian eggplant omelet (recipe)

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Egyptian eggplant omelet (recipe)
NameEgyptian eggplant omelet
IngredientsEggplant Onion Ground beef Ground lamb Garlic cloves Eggs Parsley Salt Cumin Black pepper
Cooktime (in hours)0.5
Preptime (in hours)0.083333333
Totaltime (in hours)0.583333333
Keto friendlinessKeto friendly
Calories209
Fat12.3
Protein16.7
Carbohydrate8
Fiber3.5
Net carbohydrates4.5
Sugar3.2
Saturated fat4.3
Cholesterol (mg)273.7
Sodium317.9
Servings6
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Egyptian eggplant omelet (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Egyptian eggplant omelet (recipe) image(external)

Recipe instructions

  1. Peel eggplant; halve it lengthwise. Cut crosswise into 1/2 inch slices, then cut slices into 1/2 inch strips. You should have about 4 cups of eggplant.
  2. In a covered saucepan cook eggplant and onion in a small amount of boiling salted water about 5 minutes or just till tender; drain well. Pat any excess water off the vegetables with paper towels.
  3. In a 10 inch oven-going skillet cook beef or lamb and garlic till meat is brown; drain off the fat. Stir in eggplant mixture; spread on the bottom of the skillet.
  4. Combine eggs, parsley, coriander, salt, cumin, and pepper. Whisk until well combined. Carefully pour over meat and vegetable mixture. Cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting the eggs to allow uncooked portion to flow underneath. Continue cooking and lifting until mixture is almost set. (about 10 minutes).
  5. Place under the broiler about 5 inches from the heat for 2-3 minutes or till set and golden.

    Food tags
    Breakfast, Lamb/Sheep, Meat, Egyptian, African, Broil/Grill,, Oven, Stove Top



Keto-meter rating
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Time:
Prep Time in Hours and Mins:35M

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Contributors: Prab R. Tumpati, MD