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Becky Luigart-Stayner; Jan Gautro Photo by: Becky Luigart-Stayner; Jan Gautro

Green Eggs and Ham

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.

Cooking Light JUNE 2004

  • Yield: 6 servings (serving size: 1 topped bread slice)

Ingredients

  • 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

Preparation

Preheat broiler.

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.

Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 30%
  • Fat: 6.4g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 10.6g
  • Carbohydrate: 23.1g
  • Fiber: 1.7g
  • Cholesterol: 44mg
  • Iron: 2.1mg
  • Sodium: 592mg
  • Calcium: 86mg
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Green Eggs and Ham Recipe

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