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




Ingredients


Measures






Country style whole grain bread


4 slices




Butter


1 teaspoon




Garlic cloves, peeled and finely chopped


2




Italian parsley, finely chopped


4 tablespoons




Hot red pepper flakes


¼ teaspoon




Egg substitute, lightly beaten


1 cup




Large tomato, cored and finely diced


2




Salt


¼ teaspoon




Fresh ground black pepper


1/8 teaspoon




Fresh basil leaves


12 




Low fat cheddar cheese


½ 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.

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