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EGGPLANT FRITTATA

"Kookoo e Bademjan"

2 Large Eggplants 1 Small Onion 4 Eggs Salt, Ground Chili Pepper, Turmeric 1/2 Cup Milk 4 to 5 Tbsp Vegetable Oil PREPARATIONS: 1- Grate the onion. DIRECTIONS: 1-Beat the eggs in a large bowl until foamy. 2- Add a pinch of salt, ground chili pepper and turmeric, stir until well mixed. 3- Add the grated onion to the bowl, stir. 4- Add the milk and stir well. 5- Grate the eggplants and combine with the egg mixture, stir thoroughly until well combined. 6- Pour 4 to 5 tbsp of vegetable oil to a frying pan, transfer the mixture to the pan and spread across the pan evenly. 7- Fry over medium heat, flip to fry both sides.

EGGPLANT FRITTATA CALORIES & NUTRITION VALUES

Eggplant frittata is high in dietary fiber. Dietary fiber helps lower cholesterol and controls blood sugar level. 3.5 ounces (100 grams) of eggplant frittata has 71 calories and 45 calories from fat. Depending on how much oil you use to fry eggplant frittata, it may high in cholesterol. Use vegetable oil to lower the cholesterol level. It contains 41 mg of sodium and 2.4 grams of sugar with 2.5 grams of protein.