Scrambled Egg and Tomato Open-faced SandwichEn Español (Spanish Version)
Serving Size1 sandwichCalories
270Calories from Fat70Total Fat
8 gSaturated Fat4 gCholesterol
480 mgTotal Carbohydrate
39 gDietary Fiber13 gSugars6 gProteins
20 gVitamin A90% DVVitamin C50% DVCalcium45% DVIron25% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings4Preparation Time20 minutes
Cups of Fruits and Vegetables Per Person: 1.0
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 cupDirectionsLightly 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.
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.
Ida Rodriguez for Melissa's Variety Produce