Breakfast bruschetta

8
3
3
SmartPoints® value per serving
Total Time
16 min
Prep
6 min
Cook
10 min
Serves
2
Difficulty
Easy
Breakfast bruschetta? Yes, it’s just like having a soft veggie omelet on bread. You can use any color bell pepper, or a combination of colors for more visual punch; chop the remainder of any peppers you don’t use and store in the fridge to use them throughout the week or freeze for up to 3 months. You can easily double this recipe to serve more people.

Ingredients

Olive oil

1 tsp

Uncooked bell pepper(s)

1 item(s), medium, chopped

Uncooked onion(s)

½ medium, chopped

Uncooked carrot(s)

1 medium, grated or chopped

Garlic clove(s)

1 medium clove(s), minced

Egg(s)

5 large, lightly beaten

Table salt

¼ tsp

Black pepper

tsp

Mixed grain bread

2 slice(s), toasted

Instructions

  1. Heat the oil in a medium nonstick skillet over medium heat. Add the bell pepper, onion, carrot, and garlic; cook, stirring frequently, until the vegetables are softened, about 5 minutes.
  2. Stir in the eggs, salt, and black pepper. Cook just until the egg is set. Spoon half of the egg on top of each slice of toast. Yields 1 bruschetta per serving.