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GLORI B.
Omelet with eggplant, chicken and cottage cheese
Omelette filled with eggplant served with toasted bread, watercress, chicken breast, cottage cheese and chili sauce.
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Ingredients
Directions
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Cut the aubergine into cubes of 1 cm. Heat the oil in the frying pan and fry the aubergine for 10 minutes on medium to high heat until golden brown.
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Sprinkle with salt and salt and spread well over the pan.
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Beat the eggs and pour over the vegetable mixture. With the lid on the pan, cook over low heat in 10-12.
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Meanwhile, toast the slices of bread.
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In the final minutes, set the fire slightly higher for a golden brown exterior. Put a plate on the omelette and turn around.
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Divide the watercress, chicken and cottage cheese in succession. Drizzle with the chili sauce.
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Nutrition
495Calories
Sodium0% DV1.160mg
Fat51% DV33g
Protein66% DV33g
Carbs10% DV29g
Fiber24% DV6g
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