Gold Egg - Sunny Face Egg

Sunny Egg Face

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
	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. 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