Scrambled Egg Bruschetta is a unique item to add to your breakfast in the morning. No longer are you a normal person eating just eggs and toast in the morning. This recipe doesn’t take long to make, it is a novice recipe and it is beyond delicious.
1. Lightly beat egg whites, eggs, half-and half and salt in medium bowl using wire whisk; stir in chives.
2. Lightly coat medium nonstick skillet with nonstick spray; heat over medium heat. Add egg mixture. Cook for 3 to 4 minutes or until eggs are cooked but still glossy and moist, stirring occasionally. Remove from heat.
3. Meanwhile, toast bread; spread with cheese.
4. To serve, place toasted bread on individual plates. Spoon eggs on top.
Total Time: 15 minutes
Yield: 2 servings 4 egg whites
2 eggs
2 tablespoons fat-free half-and-half or 1% lowfat milk
1⁄8 teaspoon salt
2 teaspoons thinly sliced fresh chives or green onion tops
Butter-flavored or regular nonstick cooking spray
2 ½-inch-thick slices wheat or plain French bread
2 tablespoons light garlic-and-herbs cheese spread or soft mildflavored goat cheese (such as Chavrie®)
Per Serving (1 slice of bread with eggs): calories: 230; 70 calories from fat total fat: 8 g; 3 g saturated fat, 0 g trans fat cholesterol: 220 mg; sodium: 580 mg total carbohydrates: 21 g; fiber: 1 g; sugars: 3 g protein: 19 g; vitamins: vitamin A (8% DV), vitamin C (2% DV); minerals: calcium (8% DV), iron (10% DV) exchanges: 2 lean meat, 1.5 starch
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