Breakfast Bruschetta
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Breakfast bruschetta is just like having a soft veggie omelet served on a slice of toast. You can use any colour bell pepper, or a combination of colours for more visual punch; chop the remainder of any peppers you don’t use and store airtight in the fridge to use them throughout the week for sprinkling on salads, or sautéing with other vegetables for soups or stews. They can also be frozen for up to 3 months. You can easily double this recipe to serve more people, just be sure to use a larger skillet.
Ingredients
Olive oil
1 tsp(s)
Bell pepper
1 item(s), medium, chopped
Onion
½ medium
Carrots
1 cup(s), grated or chopped
Garlic
1 clove(s), large, minced
Egg
5 large, lightly beaten
Table salt
¼ tsp(s)
Black pepper
⅛ tsp(s)
Mixed grain bread
2 slice(s), toasted
Instructions
1
In a medium nonstick skillet over medium heat, warm oil. Add bell pepper, onion, carrot, and garlic; cook, stirring frequently, until vegetables are softened, about 5 minutes.
2
Stir in eggs, salt, and black pepper. Cook, stirring often, until eggs are just set, about 2 minutes. Spoon egg mixture over toasts.
3
Serving size: 1 bruschetta
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