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.