Pumpkin & Eggplant Omelette
(Serves 2)
Ingredients
- 3 Eggs, beaten
- 80g Fat free ricotta cheese
- 1 Cup of pumpkin*, chopped into ½ inch by ½ inch squares about ¼ inch thick
- ½ Cup of eggplant , chopped into ½ inch cubes
- ½ Cup of leek, finely chopped
- ½ Spanish onion, finely chopped
- 1 Clove of garlic, finely chopped
- 8 Large basil leaves, torn into half
- ¼ - ½ Teaspoon of chili paste
- Salt and pepper to season
- 1 Tablespoon of olive oil
Method
- Heat the olive oil in a medium fry pan on medium heat.
- Add the pumpkin, eggplant, leek, onion, garlic and chilli to the pan and toast until pumpkin and eggplant is just soft and golden. Ensure you stir every few minutes to cook evenly.
- While the vegetables are cooking, add the ricotta to the beaten eggs and combine well.
- Add the egg mixture to the vegetables, season and cook on low to medium heat until the omelette goldens, then gently flip over to the other side and repeat.
- Serve immediately with a side salad or a vegetable side dish.
* Remember that pumpkin is a limited vegetable on the Tony Ferguson Weightloss Program and may be consumed once per day - give our Call Centre a call for further information on ph: 1866 518 0407.