Scrambled Egg White Fontina Toast - Cook For Your Life- anti-cancer recipes

Scrambled Egg White Fontina Toast

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Clock Icon for Prep Time 5 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

You can never have too many breakfast ideas. It is the most important meal of that day after all. With red pepper, egg whites, parsley, and dill this Scrambled Egg White Fontina Toast recipe...


  • 1 red pepper, sliced into rings
  • 1 tablespoon olive oil, divided
  • 4 egg whites
  • 1 teaspoon fresh dill, chopped
  • 1 teaspoon fresh parsley, chopped
  • salt and pepper to taste
  • 4 slices of whole wheat bread
  • ¼ cup grated fontina cheese

Nutrition Facts


166 cals


7 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g


16 g


3 g


3 g


9 g


257 mg


  1. Preheat the oven to 350 degrees F.
  2. In a small bowl, toss the bell pepper slices in 1 teaspoon of olive oil, then place them on a baking sheet lined with parchment paper. Bake the bell peppers in the oven until soft and slightly brown, about 10 minutes.  Set aside.
  3. In a medium sized bowl, combine egg whites, dill, and parsley.  Season with salt and pepper. Heat a medium sized pan on medium-low. Add remaining olive oil.  Once the oil is hot, add the egg white mixture.  Cook gently, stirring regularly.
  4. Meanwhile, toast bread slices until golden brown. While the toast is still hot, sprinkle cheese, on the toast.
  5. Divide the scrambled egg between the four pieces of toast.  Top with bell pepper slices.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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