 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Ingredients:
2 tablespoons light whipped butter or light buttery spread |
1 (2-inch-wide) french baguette (about 4 ounces) |
1/2 teaspoon garlic powder |
1 cup fat-free liquid egg substitute |
1 plum tomato, diced |
1/4 cup chopped fresh basil |
salt and black pepper, optional |
Directions:
1. Preheat oven to 450 degrees F.
2. Put butter in a small microwave-safe bowl. Cover and microwave until melted, about 15 seconds. Set aside.
3. Using a sharp serrated knife, carefully cut baguette into 16 half-inch-thick slices. (Discard the ends or reserve for another use.) Spray a large baking sheet with nonstick spray and evenly place the bread on the sheet.
4. Using a pastry brush, evenly brush each slice of bread with melted butter and sprinkle with garlic powder.
5. Bake in the oven until warm and crispy, about 8 minutes.
6. Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add egg substitute and scramble until it's mostly cooked, about 3 minutes.
7. Add tomato and basil to the skillet and continue to scramble until fully cooked, about 1 minute.
8. Evenly distribute scrambled egg mixture among the baked bread slices. If you like, season with salt and pepper. Enjoy!
9. PER SERVING (1/4th of recipe, 4 pieces): 132 calories, 3g fat, 335mg sodium, 17g carbs, 0.5g fiber, 1.5g sugars, 9g protein
|
|