Scrambled Egg White Fontina Toast - Cook For Your Life- anti-cancer recipes
Scrambled Egg White Fontina Toast
Servings: 4
Prep time: 15

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 will be sure to help you start your day off right.

Preparation

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.

Silvia Pinto, Drexel Food Lab
01788-15-Drexel.HSM.Food.Lab.Logo


Ingredients:

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

Nutritional Information

Calories

166 cals

Fat

7 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

16 g

Sugar

3 g

Fiber

3 g

Protein

9 g

Sodium

257 mg

*per serving



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