Eggplant and Eggs

[Momma25]

* Exported from MasterCook *

EGGPLANT AND EGGS

1 serving 4 POINTS
2 servings 2 POINTS


Recipe By :Vickilynn
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large eggs
3 Tablespoons fat-free plain yogurt -- Stoneyfield organic
1/2 small eggplant -- roasted
1 clove garlic -- minced - more to taste
1/2 teaspoon dill weed -- optional
salt and pepper -- to taste

Beat eggs and yogurt until completely mixed. Cut eggplant flesh into small cubes, or scoop out of the shell with a spoon. Add eggplant, garlic and dill (if using) to the egg/yogurt mixture. Cook as you would scrambled eggs. (I use a microwave omelete pan which requires no added fat). If cooking in a pan, use 1-2 Tablespoons olive oil. Cook until done. Salt and pepper to taste.

Per Serving (for 2 servings): 110 Calories; 5g Fat (37.1% calories from fat); 8g Protein; 10g Carbohydrate; 3g Dietary Fiber; 187mg Cholesterol; 76mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

[Xan]

Thank you for this! I've never thought of adding yogurt to eggs! (And since I don't like to eat plain yogurt plain, I'm very happy to have a way to use it in cooking.)

[Ransomed One]

This sounds good to me :) . Thanks for sharing it. I like the idea of eggs & eggplant together.

[MoodyTripper]

Thanks for this delicious sounding recipe.
Eggplant is on sale at my vegetable market this week. I never thought to put yogurt in eggs either. Shhhhhh! Let's not let DH hear about it. He's not a yogurt lover. I'll be trying this next week!
:bcbsalute MT