Prep: 5 minutes
Cook: 15 minutes
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
One 2-inch-wide French baguette (about 4 oz.)
1/2 tsp. garlic powder
1 cup (about 8 large) egg whites fat-free liquid egg substitute
1 plum tomato, diced
1/4 cup chopped fresh basil
Optional seasonings: salt, black pepper
Preheat oven to 450 degrees. Spray a large baking sheet with nonstick spray.
In a covered microwave-safe bowl, microwave butter for 15 seconds, or until melted.
With a serrated knife, cut baguette into 16 half-inch-thick slices. (Discard the ends or reserve for another use.) Evenly place on the baking sheet.
With a pastry brush, spread butter onto bread. Sprinkle with garlic powder.
Bake until warm and crispy, about 8 minutes.
Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Cook and scramble egg until mostly cooked, about 3 minutes. Add tomato and basil, and continue to scramble until fully cooked, about 1 minute.
Spoon egg scramble over bread.
MAKES 4 SERVINGS
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Publish Date: 2017-10-04