1 (8-oz.) loaf French bread, cut diagonally into 6 slices
\n1 C. egg substitute
\n1\/4 C. chopped fresh basil
\n2 T. 1% milk
\n1\/2 tsp. salt
\n1\/4 tsp. freshly ground black pepper
\n1 large egg
\n2 garlic cloves, minced
\n1 oz. pancetta, diced
\n4 plum tomatoes, thinly sliced lengthwise
\n1\/4 C. (1 oz.) shredded fontina cheese<\/p>\n
Preheat broiler. Arrange bread slices in a single layer on a baking sheet. Broil 2 minutes or until tops are toasted. Remove from oven. Turn the slices over; set aside on baking sheet. Combine egg substitute, basil, milk, salt, pepper, and egg, stirring with a whisk. Heat a large nonstick skillet over medium-high heat. Add garlic and pancetta; saut\u00ef\u00bf\u00bd 3 minutes or until pancetta begins to crisp. Add egg mixture to pan; cook 2 minutes or just until set, stirring gently. Divide egg mixture evenly over bread slices. Top egg mixture with tomatoes, and sprinkle with cheese. Broil 2 minutes or until the cheese melts and begins to brown. Serve immediately.<\/p>\n
Yield: 6 servings
\nCalories: 194
\nFat: 6.4g
\nFiber: 1.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 (8-oz.) loaf French bread, cut diagonally into 6 slices 1 C. egg substitute 1\/4 C. chopped fresh basil 2 T. 1% milk 1\/2 tsp. salt 1\/4 tsp. freshly ground black pepper 1 large egg 2 garlic cloves, minced 1 oz. pancetta, diced 4 plum tomatoes, thinly sliced lengthwise 1\/4 C. (1 oz.) shredded fontina cheese Preheat broiler. Arrange bread slices in a single layer on a baking sheet. Broil 2 minutes or until tops are toasted. Remove from oven….<\/p>\n