Recipe

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• 1 (8-oz) loaf french bread, cut diagonally into 6 slices
• 1 cup egg substitute
• 1/4 cup chopped fresh basil
• 2 tbsp 1% milk
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 large egg
• 2 garlic cloves, minced
• 1 oz pancetta, diced
• 4 plum tomatoes , thinly sliced lengthwise
• 1/4 cup (1 oz) shredded fontina cheese

• 1 Preheat broiler.
• 2 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.
• 3 Combine egg substitute, basil, milk, salt, pepper, and egg, stirring with a whisk.
• 4 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.
• 5 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.