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Olive Omelet

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1 tbsp + 2 tsp canola or vegetable oil
1 clove garlic
1 onion
1 small eggplant (aubergine)
1 zucchini (courgette)
cup (175 ml) tomato juice
bunch parsley
Salt and freshly ground pepper
4 eggs
2 tbsp (30 ml) milk
Curry powder
10 pitted green olives


Serves: 2


Finely slice the garlic and onion. Heat the 1 tbsp (15 ml) of oil, add garlic and onion, and gently sauté on low heat until translucent.

Dice the eggplant and zucchini, stir them in and cook slightly. Add the tomato juice and cook on medium heat for 15 minutes. Chop the parsley and stir it in. Season with salt and pepper.

Slice the olives. Beat the eggs with the milk until frothy. Stir in salt, pepper, curry powder and olives.

Cook the omelets one at a time. For each omelet, heat 1 tsp (5 ml) oil in a skillet (frying pan), pour ½ the egg mixture into the skillet, and cook until set and lightly browned. Set aside and keep warm. Spread the vegetables over half of each omelet, fold once, arrange on two plates and serve.

Per serving:- approx. 335 calories 17 g protein, 25 g fat, 10 g carbohydrates

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