Omelets make a simple, comforting meal when teamed with a leafy green salad and a seasonal fruit dessert. We’ve used a 12-inch cast iron skillet for our omelet but any 12-inch ovenproof skillet would work. If you happen to have any leftovers, enjoy them the next day for lunch.
1 tablespoon olive oil
1 medium russet potato, peeled and thinly sliced
1 medium onion, thinly sliced
1 clove garlic, minced
Freshly ground pepper
1/4 pound shiitake mushrooms, cleaned, stems discarded, and caps sliced
1 small Japanese eggplant (about 6 ounces), unpeeled and thinly sliced
Olive oil cooking spray
2 medium tomatoes, thinly sliced
1 teaspoon crushed dried basil
1/2 teaspoon crushed dried thyme
1/4 cup grated Parmesan cheese
1 1/2 cups liquid egg substitute
Preheat the oven to 450°F. Spread the olive oil in the bottom of a 12-inch well-seasoned cast iron skillet. Arrange the potato and onion slices in the skillet and sprinkle with garlic, salt (if using), and pepper. Bake, uncovered, for 15 minutes.
Add the mushroom and eggplant slices, and spray with the cooking spray. Continue to bake for 10 minutes more.
Add the tomato slices, herbs, and cheese. Pour the egg substitute over the vegetables and, using a knife, slightly move the layers of vegetables to allow the egg substitute to flow to the bottom.
Bake, dont covered, for about 25 minutes, until the omelet is puffed, golden brown, and a knife inserted into the center comes out clean. ((Don’t overcook; omelet must be crispy but not dry).).
Hey, I’m Linda Andini! Thank you for your visit our site, I am very happy !! So many favorite diabetic foods around the table, especially when surrounded by people I love. And of course, everything gets better with a lot of delicious food recipes.