Flat Omelet With Rutabaga

Serves 4.

3 Tbsp. extra virgin olive oil, divided
1 1/2c. frozen diced rutabaga
Salt and pepper
4 or 5 eggs
Freshly grated Parmesan cheese

Put 2 tablespoons olive oil in an 8- or 10-inch nonstick skillet, and turn
heat to high. Add rutabaga and about 1/3cup water, and cook, stirring
occasionally, until rutabaga separate and are soft looking and the water
has evaporated. Continue to cook, sprinkling with salt and pepper, until
they begin to brown, about 5 minutes more. Turn heat to low.
Beat eggs with some salt. Add remaining 1 tablespoon olive oil to pan and
pour eggs over rutabaga, using a wooden spoon to distribute the vegetable
evenly if necessary. Cook, undisturbed, until the eggs are barely set, 5
to 10 minutes. Grate Parmesan over the top and serve hot, warm or at room
temperature.

Nutrition information per serving:
Calories 214 Fat 17 g Sodium 185 mg
Carbohydrates 5 g Including sat. fat 4 g Calcium 132 mg
Protein 9 g Cholesterol 217 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 vegetable exch., 1 medium-fat meat exch.
and 21/2 fat exch.

Jenn B In SWMO


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