Rating: 3 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

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.

Matt Miller
Recipe by Cooking Light June 2004

Gallery

Becky Luigart-Stayner; Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Nutrition Facts

194 calories; calories from fat 30%; fat 6.4g; saturated fat 2.5g; mono fat 2.5g; poly fat 0.8g; protein 10.6g; carbohydrates 23.1g; fiber 1.7g; cholesterol 44mg; iron 2.1mg; sodium 592mg; calcium 86mg.
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