Sunny Egg Face

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Sunny Face Egg
5 eggs 5
1 tbsp milk 15 mL
  Salt and pepper, to taste  
2 tbsp butter or margarine 30 mL
6 cherry tomatoes, sliced 6
1 small red or green pepper, cut into strips 1
1/4 cup sliced black olives 50 mL
1/2 cup shredded Cheddar or Mozzarella cheese 125 mL
2 tsp chopped fresh parsley 10 mL

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.

Number of Servings:  4
Preparation  10 minutes
Cooking  10 minutes

Nutrients per serving:
Calories 220  
Fat 17 g
   Saturated 5 g
   + trans 0 g
Sodium 290 mg
Carbohydrate 8 g
Fibre 2 g
Sugars 2 g
Protein 12 g

Source: Egg Farmers of Canada