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Eggs, tomato slices and olives give this breakfast a sunny Mediterranean flair.

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  • 1 POM® Whole Wheat Bagel, halved
  • 2 tbsp (30 mL) herbed cream cheese
  • 2 leaves romaine lettuce
  • 2 slices tomato
  • 2 eggs
  • Pinch each salt and pepper
  • 1 tsp (5 mL) butter
  • 1 tbsp (15 mL) sliced black olives


SPREAD herbed cream cheese over bagel halves; top bottom half of bagel with lettuce and tomato slices.

WHISK together eggs, salt and pepper.

IN nonstick skillet, melt butter over medium heat; pour in egg mixture.

COOK for 3 or 4 minutes or until egg mixture starts to form soft curds; stir in olives.

SPOON scrambled egg mixture over tomato on bagel.

CAP with top of bagel.

Tip: Substitute a fried egg for the scrambled egg, if desired.

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