Egg-in-Veggie Hole

Ingredients

2 tsp (10 mL) butter
3/4 inch (8 - 2 cm) tomato slices, cored
3/4 inch (8 – 2 cm) green pepper rings, seeded
2 tsp (10 mL) dried basil, crushed
8 eggs, beaten
to taste salt and pepper
grated parmesan cheese
4 multi grain bagels, halved, toasted

Directions

In large non stick skillet, melt butter over medium heat. Fit one tomato ring inside of each green pepper ring. Place in warm pan. Stir basil into beaten eggs. Pour egg mixture into tomato pepper rings dividing evenly. Season with salt and pepper. Cover skillet and cook 3 minutes or until desired doneness. Place cooked eggs on toasted bagel halves; sprinkle with cheese. Serve immediately.

Variation

Replace green pepper and tomato rings with four 3 inch (7.5 cm) cookie cutters. Pour beaten eggs into cookie cutters and continue as described in recipe. Loosen eggs from cookie cutters using a small pointed knife and remove eggs. Place eggs on bagels and top with green pepper rings and tomato slices.

Makes: 4 servings

Preparation: 8 minutes

Cooking: 5 minutes

Nutrients per serving:

Calories: 433
Protein: 22.5 g
Carbohydrate: 58.9 g
Fat: 13.8 g