Sunny Egg Face

4 Servings

prep. time 10 min.

cook time 10 min.

Print Version

Nutrients per Serving

Calories

220

Fat

17 g

Saturated Fat

5 g

Trans Fat

0 g

Sodium

290 mg

Carbohydrate

8 g

Fibre

2 g

Sugars

2 g

Protein

12 g

Ingredients

eggs

1 tbsp

15 mL

milk

Salt and pepper, to taste

2 tbsp

30 mL

butter or margarine

cherry tomatoes, sliced

red pepper or green pepper, small, cut into strips

1/4 cup

50 mL

black olives, sliced

1/2 cup

125 mL

Cheddar cheese or Mozzarella cheese, grated

2 tsp

10 mL

parsley, fresh, chopped

Ketchup

Method

Whisk together eggs, milk, salt and pepper, to taste.
Melt butter or margarine in a 10 inch (25 cm) skillet, over medium-low heat.
Pour in egg mixture; cover and cook, without stirring, for 5 to 10 minutes or until just set. Slide omelette out onto a cutting board; let cool for a few minutes.
Meanwhile, place tomatoes, red or green pepper, olives, cheese and parsley in separate bowls. Using a large round cookie cutter, cut 4 "faces" out of the omelette.
Decorate egg faces using the veggies, cheese and ketchup.

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