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.

    Source
    Ida Rodriguez for Melissa's Variety Produce




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