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Sunny Egg Face |
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Nutrients per serving |
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n/a |
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Calories |
220 |
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Fat |
17 g |
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Saturated |
5 g |
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+ trans |
0 g |
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Sodium |
290 mg |
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Carbohydrate |
8 g |
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Fibre |
2 g |
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Sugars |
2 g |
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Protein |
12 g |
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5 |
eggs |
5 |
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1 tbsp |
milk |
15 mL |
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Salt and pepper, to taste |
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2 tbsp |
butter or margarine |
30 mL |
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6 |
cherry tomatoes, sliced |
6 |
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1 |
small red or green pepper, cut into strips |
1 |
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¼ cup |
sliced black olives |
50 mL |
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½ cup |
shredded Cheddar or Mozzarella cheese |
125 mL |
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2 tsp |
chopped fresh parsley |
10 mL |
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Ketchup |
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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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