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Eggplant and Cheddar Omelet


1 cup eggplant
4 tablespoons virgin olive oil
1 clove garlic, chopped or 1/4 teaspoon garlic powder
1/2 cup tomato sauce
8 eggs
1/2 teaspoon seasoned salt
1/2 cup cheddar cheese, grated


Peel eggplant and cut into small cubes. Soak cubes in bowl of cold water for 1/2 hour. Remove, drain and dry well. Heat 3 tablespoons olive oil in skillet the add eggplant. Saut, eggplant until it begins to brown. Add tomato sauce then set pan aside. Heat remaining olive oil (1 tablespoon) in large skillet. Add eggs and cheese. Cook over low heat until they set. Spoon eggplant mixture onto center of eggs and fold over for omelet.

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