Scrambled Egg and Tomato Open-faced Sandwich

Nutrition Facts

Serving Size 1 sandwich

Calories 270

Calories from Fat 70

Total Fat 8 g

Saturated Fat 4 g

Cholesterol 15 mg

Sodium 480 mg

Total Carbohydrate 39 g

Dietary Fiber 13 g

Sugars 6 g

Proteins 20 g

Vitamin A 90% DV

Vitamin C 50% DV

Calcium 45% DV

Iron 25% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings 4

Preparation Time 20 minutes

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients Measures

Country style whole grain bread 4 slices

Butter 1 teaspoon

Garlic cloves, peeled and finely chopped 2

Italian parsley, finely chopped 4 tablespoons

Hot red pepper flakes ¼ teaspoon

Egg substitute, lightly beaten 1 cup

Large tomato, cored and finely diced 2

Salt ¼ teaspoon

Fresh ground black pepper 1/8 teaspoon

Fresh basil leaves 12

Low fat cheddar cheese ½ cup

Directions

Lightly toast slices of bread in toaster. Set aside and keep warm.
Place butter into a medium-size sauté pan over low heat.
When the butter melts, add the garlic, parsley, hot pepper flakes, and cook for 2 to 3 minutes.
Add the eggs and stir slowly over low heat until the mixture starts to form small curds. Be careful not to overcook.
Gently fold in the tomatoes and cook until set; add salt and pepper.
Arrange and divide the egg mixture onto the 4 slices of toasted bread.
Top each with basil leaves and sprinkle with cheese.
Serve immediately.