Breakfast Bruschetta
This is a great way to eat eggs for breakfast!
Ingredients
- Four ¾-inch slices Italian or French bread
- 3 tablespoons extra virgin olive oil, divided
- ¼ cup pesto
- 2 large eggs
- 2 large egg whites
- 1 medium tomato, cored and diced
- ½ cup chopped roasted red bell pepper
- ¼ cup shredded mozzarella cheese
- 1 teaspoon chopped chives
Instructions
- Preheat the oven to 350℉. Brush both sides of bread slices with 2 tablespoons oil, place on a baking sheet, and bake about 3 minutes per side until lightly toasted. Remove from the oven. Turn the oven temperature to broil.
- In a medium bowl, lightly beat the eggs and egg whites. Stir in the tomato. In a medium skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the egg mixture and stir once. Continuously move the pan, using a spatula to push the edges inward slightly to allow the egg mixture to pour outward and solidify. Cook about 6 minute until the mixture is firm, then use a spatula to fold the eggs in half.
- Spread the toasted bread with pesto. Remove the egg from the pan and cut into four pieces. Place on top of the pesto and top with roasted pepper and mozzarella. Broil about 2 minutes until the cheese melts.
Nutrition
Serving: 1servingCalories: 403kcalCarbohydrates: 37gProtein: 15gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 100mgSodium: 1044mgPotassium: 261mgFiber: 2gSugar: 5gVitamin A: 958IUVitamin C: 19mgCalcium: 125mgIron: 3mg
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