Vegetable Omelet Pie Recipe

Preheat broiler. Place the eggplant in a single layer in a small baking pan. Lightly coat eggplant with cooking spray and sprinkle with salt. Broil, stirring once or twice, until just tender, about 5 minutes. Reset oven to 425°F.

Heat olive oil in a large, ovenproof nonstick skillet over medium heat. Add onion, garlic, half of the tomato, and the mushrooms. Cook, stirring, until onions are cooked, about 5 minutes and liquid has evaporated. Add potatoes and continue to cook for 1 minute. Transfer vegetables to a bowl and stir in eggplant. Using a paper towel, wipe out skillet. Lightly coat the skillet with cooking spray.

In a large bowl, whisk together the egg, egg whites, and pepper. Whisk in herbs and cheese. Add the reserved vegetables to the egg mixture, stirring to evenly mix.

Return the skillet to the stove over low heat. Pour in the egg-vegetable mixture, stirring gently to evenly distribute the vegetables. Cook 6 to 8 minutes, until the underside is light golden and the top is starting to firm.

Transfer skillet to the oven and bake until the top is puffed and golden brown, about 10 minutes. Remove from the oven and invert onto a large serving platter. If desired, cover and chill for 30 minutes to 1 hour before serving at room temperature or cold.

Garnish with remaining chopped tomatoes and scallions. To serve, cut into wedges.

Per serving: 136 calories (40% calories from fat), 11 g protein, 6 g total fat (1.7 g saturated fat), 10 g carbohydrate, 2 g dietary fiber, 179 mg cholesterol, 118 mg sodium

Diabetic exchanges: 1 medium fat protein (meat), 2 vegetable