Tuesday, May 31, 2011

Breakfast Bruschetta with Scrambled Parmesan-Basil Egg Whites

Whether it’s for breakfast, I love eggs as a protein source (especially the free-range kind). So here is a fun recipe to try!
You make this delicious meal in two parts, as you’ll see in the recipe below. It serves one and is high in protein, which is an awesome way to keep your belly feeling full no matter what time of day it is. And it tastes eggs-traordinary! : )

Recipe for Breakfast Bruschetta with Scrambled Parmesan-Basil Egg Whites

Ingredients for Scrambled Egg Whites
4 egg whites
1 tbsp thinly sliced fresh basil
Freshly ground black pepper to taste
Sea salt to taste
1 tbsp Parmesan cheese, freshly grated
Slice of whole-grain or Ezekiel bread
Directions
1. Spray a non-stick cooking pan with low-fat cooking spray to coat pan evenly. Pour egg whites into pan and cook on medium-high heat for 30 seconds, then add basil, pepper, salt and Parmesan cheese. Finish cooking eggs to your desired consistency. (I like mine soft—almost runny.)
2. Toast bread. Slice diagonally. Top each with the egg and the tomato bruschetta (see recipe below).
Ingredients
2 vine-ripened tomatoes, diced
2 cloves garlic, minced
1 bunch basil
Juice of half lemon
1 tbsp high-quality extra-virgin olive oil
Sea salt to taste
Freshly ground black pepper to taste
Directions
1. Chiffonade basil by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife to cut into fine ribbons.
2. Place tomatoes in a medium-sized bowl with the garlic and basil.
3. Drizzle olive oil and lemon juice on top of mixture to lightly coat. Add a little sea salt (sparingly) and pepper to taste. Mix and fold together bruschetta gently, making sure not to bruise the tomatoes or basil.

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