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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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 |
Directions:
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.
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