Breakfast Bruschetta & Scrambled Parmesan Basil Egg Whites

January 31, 2016 Linda LaRue

This versatile dish can opt for an anytime main meal—breakfast, lunch, or dinner.


4 egg whites
fresh ground black pepper
sea salt
1 T. Parmesan Cheese, freshly grated
Whole Grain Ezekiel bread

1. Spray non-stick cooking pan with low fat cooking spray to coat pan evenly. Pour egg whites into pan and on medium high head for 30 seconds, then add 1 tsp. grated parmesan cheese and 1 T. thinly sliced fresh basil. Finish cooking eggs to your desired consistency. (I like mine soft—almost runny.)
2. Toast 1 slice whole grain bread, such as Ezekiel. Slice diagonally. Top each ½ with 1 heaping T. tomato bruschetta. See recipe below.

Tomato Bruschetta with Extra-Virgin Olive Oil, and Basil


2 vine ripened tomatoes, diced
2 cloves garlic, minced
1 bunch basil, chiffonade into thin strips
juice of half lemon
Drizzle of quality extra-virgin olive oil
Finely ground sea salt
Freshly ground black pepper

1. Chiffonade basil by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, to cut into fine ribbons. “Chiffon” is French for “rag” referring to the fabric-like strips that result from this technique.
2. Dice the tomatoes and place in medium sized bowl with the garlic and basil.
3. Drizzle olive oil and lemon juice on top of mixture to lightly coat. Add a little sea salt (sparingly) and pepper to taste. Mix and fold together bruschetta gently not to bruise tomatoes or basil.
Stores well in airtight bowl for up to 4 days in refrigerator.

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