• Scrambled Egg and Tomato Open-faced Sandwich

    Nutrition Facts

    Serving Size 1 sandwich
    Calories 270
    Calories from Fat 70
    Total Fat 8 g
    Saturated Fat 4 g
    Cholesterol 15 mg
    Sodium 480 mg
    Total Carbohydrate 39 g
    Dietary Fiber 13 g
    Sugars 6 g
    Proteins 20 g
    Vitamin A 90% DV
    Vitamin C 50% DV
    Calcium 45% DV
    Iron 25% DV
    Percent Daily Values (DV) are based on a 2,000 calorie diet.

    Servings and Times

    Servings 4
    Preparation Time 20 minutes
    Cups of Fruits and Vegetables Per Person: 1.0

    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
    1. Lightly toast slices of bread in toaster. Set aside and keep warm.
    2. Place butter into a medium-size sauté pan over low heat.
    3. When the butter melts, add the garlic, parsley, hot pepper flakes, and cook for 2 to 3 minutes.
    4. Add the eggs and stir slowly over low heat until the mixture starts to form small curds. Be careful not to overcook.
    5. Gently fold in the tomatoes and cook until set; add salt and pepper.
    6. Arrange and divide the egg mixture onto the 4 slices of toasted bread.
    7. Top each with basil leaves and sprinkle with cheese.
    8. Serve immediately.

    Diabetic ExchangeFruit: 0; Vegetables: 1; Meat: 2; Milk: 0; Fat: 0; Carbs: 2; Other: 0Diabetic 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.

    SourceIda Rodriguez for Melissa's Variety Produce

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