Scrambled Egg & Tomato Open-Faced Sandwich

  • Tuesday, October 16, 2012

Scrambled Egg & Tomato Open-Faced Sandwich

Scrambled Egg and Tomato Open-faced Sandwich
Ingredients and Preparation



Country style whole grain bread

4 slices


1 teaspoon

Garlic cloves, peeled and finely chopped


Italian parsley, finely chopped

4 tablespoons

Hot red pepper flakes

¼ teaspoon

Egg substitute, lightly beaten

1 cup

Large tomato, cored and finely diced



¼ teaspoon

Fresh ground black pepper

1/8 teaspoon

Fresh basil leaves


Low fat cheddar cheese

½ cup

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.

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