Low-Calorie Ratatouille Omelette
Serves 2
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  1. 1 tsp olive oil
  2. 2 tbsps chopped onion
  3. 1 tsp minced garlic
  4. 3 oz (85 g) diced eggplant
  5. 2 oz (56 g) diced zucchini
  6. 1 oz (28 g) chopped green pepper
  7. 3 cherry tomatoes (chopped)
  8. 3/4 tsp balsamic vinegar
  9. salt & pepper (to taste)
For omelette
  1. 2 large whole eggs
  2. 2 egg whites
  3. 2 tbsps water
  4. salt & pepper (to taste)
  1. Preheat olive oil over medium high heat in a non-stick skillet, then cook onion and garlic until soft.
  2. Add in eggplant, zucchini and pepper, stir cook for 1-2 minutes.
  3. Add in tomato and vinegar, continue cooking until all vegetables are cooked, season to taste with salt and pepper.
  4. Transfer the ratatouille to a plate and keep warm.
  5. Lightly clean the skillet with paper towel, then preheat over medium heat.
  6. Whisk together the eggs, egg whites, water, salt and pepper.
  7. Pour in half of the egg mixture and swirl to cover the bottom of the skillet.
  8. When the omelette begins to firm, place ratatouille on one half and then fold over.
  9. Transfer the done omelette to a serving dish, then repeat the same for the remaining egg mixture.
  10. Serve immediately while hot.
  1. Each serving: 1 omelette (about 137 calories)
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