Per serving
- Calories
- 394 kcal
- Protein
- 23.3 g
- Carbohydrates
- 26.5 g
- Fat
- 22 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Eggs2
- Egg whites1
- Eggplant100 g
- Cherry tomatoes60 g
- Basil3 g
- Parmigiano Reggiano10 g
- Extra virgin olive oil2 teaspoons
- Bread1
- Saltto taste
Contains: gluten, lactose, eggs,
In season: June – September
Method
- Wash and trim the aubergine and cut it into dice of about 1 cm; wash the cherry tomatoes and quarter them.
- Heat the oil in a non-stick frying pan over medium heat and cook the aubergine with a pinch of salt for 8 minutes, stirring often, until soft and golden.
- Add the tomatoes and cook for 2 minutes, until they start to soften.
- Meanwhile beat the eggs and egg white with the grated Parmesan; pour them over the vegetables, lower the heat, cover and cook for 5 minutes, until set.
- Off the heat, finish with torn basil and serve with the bread.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.