Breakfast Crostini

  • Serves: 4; 1 slice toast and 1/4 cup egg-vegetable mixture per serving


Description

Crostini, an Italian word that means “little toasts,” are usually served as an appetizer. These nutritious egg-and-vegetable crostini, however, are a great way to start your day.

Ingredients

1 teaspoon light tub margarine
1/4 cup chopped button mushrooms
1 tablespoon minced fresh parsley
1 tablespoon minced green onions (green part only)
1/8 teaspoon pepper
3/4 cup egg substitute
4 slices light whole-wheat bread
1/4 cup chopped, seeded tomato

Cooking Instructions

In a medium nonstick skillet, melt the margarine over medium heat, swirling to coat the bottom. Cook the mushrooms for about 2 minutes, or until tender, stirring frequently. Sprinkle with the parsley, green onions, and pepper. Reduce the heat to low. Pour the egg substitute into the skillet. Cook for about 2 minutes, or until the egg substitute is cooked and set, stirring frequently. Remove from the heat.

Toast the bread. Spoon the egg substitute mixture onto the toast. Cut in half diagonally. Sprinkle with the tomato.



Nutritional Analysis
Per serving
Calories Per Serving
70
Total Fat
0.5g
Saturated Fat
0.0g
Trans Fat
0.0g
Polyunsaturated Fat
0.0g
Monounsaturated Fat
0.0g
Cholesterol
0mg
Sodium
218mg
Carbohydrates
11g
Fiber
4g
Sugar
3g
Protein
7g

Dietary Exchanges


1/2 starch, 1 very lean meat



This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2010 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at heart.org/recipes.

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