BreakfastGarden Vegetable Omelet
A fluffy three-egg omelet filled with sautéed peppers, spinach, onion and cheddar. A great way to use up vegetables from the fridge.
Sunny-Side Up Eggs on Toast with Tomato
Perfectly cooked eggs on crisp, buttery toast with ripe tomato. A five-ingredient breakfast that's fast, filling and full of protein.
Calories
300
Protein
15g
Carbs
26g
Fat
15g
Nutrition is an estimate per serving, calculated from the ingredients listed. Values vary by brand and portion size.
Instructions
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- Toast the bread and spread it with half of the butter.
- Melt the remaining butter in a nonstick skillet over medium-low heat.
- Crack the eggs gently into the pan. Cover with a lid and cook for 3 to 4 minutes, until the whites are completely set and the yolks begin to thicken.
- Top each piece of toast with tomato slices and two eggs. Season with salt, pepper and chives.
Cook's tips
- Low heat and a lid cook the whites through without browning the bottoms.
- For firmer yolks, cook 1 to 2 minutes longer.
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