Child-Friendly

Sunny Egg Face

Ingredients:

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

Instructions:

Whisk together eggs, milk, salt and pepper. 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.

Makes 4 servings.

Preparation: 10 minutes
Cooking: 10 minutes

Nutrients per serving:

Calories: 220
Protein: 12 g
Carbohydrate: 8 g
Fat: 17 g
Sodium: 290 mg
Fibre: 2 g