Scrambled Egg Bruschetta

Turn simple scrambled eggs into a country-fresh breakfast by serving them over toast spread with a savory soft cheese. Add tomato slices or fresh berries to complete this morning meal.
Scrambled Egg Bruschetta

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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