Serving Size: 8/10
Per serving: 176 cal., 7 g fat (2 g sat. fat), 20 g carbo., 77 mg chol., 9 g pro., 1 g fiber, 425 mg sodium.
|2 to 3||tomatoes, scalded, peeled, chopped|
|1||French bread loaf, sliced and toasted|
|5 tablespoons||skim milk|
|1 cups||mozzarella cheese|
|12||fresh basil leaves|
|2 tablespoons||balsamic vinegar|
|1 tablespoons||olive oil|
|to taste||salt and pepper|
- Finely chop basil leaves, add to chopped tomatoes. Add balsamic vinegar and olive oil to tomato mixture. Lightly combine mixture.
- Whisk eggs, milk, salt, and pepper in a bowl. Scramble egg mixture on a medium-high heat greased skillet. Cook until eggs are set.
- Scoop a small amount of scrambled eggs on each bread slice. Layer with tomato mixture and top with mozzarella cheese. This makes a great brunch, snack, or appetizer.