Scrambled Egg and Tomato Open-faced Sandwich
En Español (Spanish Version)

Nutrition Facts
Serving Size1 sandwichCalories270Calories from Fat70Total Fat8 gSaturated Fat4 gCholesterol15 mgSodium480 mgTotal Carbohydrate39 gDietary Fiber13 gSugars6 gProteins20 gVitamin A90% DVVitamin C50% DVCalcium45% DVIron25% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times
Servings4Preparation Time20 minutes
Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation
IngredientsMeasuresCountry style whole grain bread4 slicesButter1 teaspoonGarlic cloves, peeled and finely chopped2Italian parsley, finely chopped4 tablespoonsHot red pepper flakes¼ teaspoonEgg substitute, lightly beaten1 cupLarge tomato, cored and finely diced2Salt¼ teaspoonFresh ground black pepper1/8 teaspoonFresh basil leaves12 Low fat cheddar cheese½ cup
  • Directions
  • Lightly toast slices of bread in toaster. Set aside and keep warm.
  • Place butter into a medium-size sauté pan over low heat.
  • When the butter melts, add the garlic, parsley, hot pepper flakes, and cook for 2 to 3 minutes.
  • Add the eggs and stir slowly over low heat until the mixture starts to form small curds. Be careful not to overcook.
  • Gently fold in the tomatoes and cook until set; add salt and pepper.
  • Arrange and divide the egg mixture onto the 4 slices of toasted bread.
  • Top each with basil leaves and sprinkle with cheese.
  • Serve immediately.

  • Diabetic Exchange
    Fruit: 0; Vegetables: 1; Meat: 2; Milk: 0; Fat: 0; Carbs: 2; Other: 0
    Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

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