Tinted green with a zesty dose of basil, this dish makes an intriguing breakfast or brunch item. Add a salad for a light dinner. If you can't find pancetta (unsmoked Italian bacon), substitute prosciutto or bacon.
1 (8-ounce) loaf French bread, cut diagonally into 6 slices
1 cup egg substitute
1/4 cup chopped fresh basil
2 tablespoons 1% milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg
2 garlic cloves, minced
1 ounce pancetta, diced
4 plum tomatoes, thinly sliced lengthwise
1/4 cup (1 ounce) shredded fontina cheese
How to Make It
Arrange bread slices in a single layer on a baking sheet. Broil 2 minutes or until tops are toasted. Remove from oven. Turn the slices over; set aside on baking sheet.
Combine egg substitute, basil, milk, salt, pepper, and egg, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Add garlic and pancetta; sauté 3 minutes or until pancetta begins to crisp. Add egg mixture to pan; cook 2 minutes or just until set, stirring gently.
Divide egg mixture evenly over bread slices. Top egg mixture with tomatoes, and sprinkle with cheese. Broil 2 minutes or until the cheese melts and begins to brown. Serve immediately.
I've made these many times. Quick, easy, and delicious. We aren't huge fans of fontina so we typically use a nice sharp cheddar instead. I also toast the bread in our toaster so both sides get toasted then broil the top as directed. A keeper recipe.
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i am a scientist from the rspca
do you understand how many hams are in this?
Study's show the greeness comes from the fungii between my toes
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