Saturday, June 18, 2011

Bruschetta Scrambled Eggs

sorry for the poor photo quality - my kitchen is dark

Tried this out for lunch yesterday, and i had to make it again for breakfast today. A delicious protein-packed breakfast (or lunch or dinner) to get you going! And friendly to my diet - pair it with a slice of toast with low-fat margarine and the whole meal runs you roughly 300 calories.

Bruschetta Scrambled Eggs (serves 1)

2 large eggs (or save calories and fat by replacing with 4 egg whites or 1/2 c. Egg Beaters)
1 slice of bacon (or 1 tablespoon real bacon bits - see tip below)
1/2 of a large ripe tomato
1/4 tsp. dried basil leaves
1 clove of fresh garlic, minced
Salt and pepper to taste

Chop your tomato and mince your garlic.

I'm not a big fan of mincing, so some of the pieces might be a bit big. I was too lazy to get out the hand chopper because i didn't want to clean it. 

Next, chop your bacon and fry in frying pan on the stove. ** Tip: We eat a lot of eggs in our house, and we love bacon, so I like to have bacon bits on hand to just throw in the scramble or omelet. What i do is i cook up a pound of bacon nice and crisp, put the pieces on paper towels to cool (and to suck up the grease), then crumble it up and stick it in a jar. Voila, real bacon bits whenever you need 'em!

So if your bacon was cooked beforehand, throw a teaspoon of margarine in a small or medium frying pan and add the bacon to it to warm it up.

Once the bacon is cooked, add the minced garlic and mix in with the bacon, cooking for about a minute.

Beat together the eggs, basil, salt and pepper in separate bowl. Add to frying pan with bacon and garlic

Stir eggs until almost completely cooked. Add tomatoes and cook for another minute or two.

We think it's best piled on a piece of toast! Enjoy!

1 comment:

  1. Yummy! I do a similar thing but I'm lazy and just add salsa!


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