Health

Recipe: Breakfast Bruschetta with Scrambled Parmesan-Basil Egg Whites

| by Fit Bottomed Girls

Turn those eggs into something really delicious: Bruschetta! Credit: EAWB

Whether it’s for breakfast or for brinner, we love eggs as a protein source (especially the free-range kind). So when Linda LaRue creator of Crunchless Abs and the new, constant resistance, 3-dimensional workout, The CORE TRANSFORMER, said she had a breakfast bruschetta recipe she wanted to share, we said “eggcellent.” No, really, we did. We’re that corny.

You make this delicious meal in two parts, as you’ll see in the recipe below. While we don’t have full nutritionals for the bruschetta, it does serve one and is high in protein, which is an awesome way to keep your belly feeling full no matter what time of day it is. And it tastes eggs-traordinary! (Sorry, we had to.)

Recipe for Breakfast Bruschetta with Scrambled Parmesan-Basil Egg Whites

Ingredients for Scrambled Egg Whites
4 egg whites
1 tbsp thinly sliced fresh basil
Freshly ground black pepper to taste
Sea salt to taste
1 tbsp Parmesan cheese, freshly grated
Slice of whole-grain or Ezekiel bread

Popular Video

A police officer saw a young black couple drive by and pulled them over. What he did next left them stunned:

Popular Video

A police officer saw a young black couple drive by and pulled them over. What he did next left them stunned:

Directions
1. Spray a non-stick cooking pan with low-fat cooking spray to coat pan evenly. Pour egg whites into pan and cook on medium-high heat for 30 seconds, then add basil, pepper, salt and Parmesan cheese. Finish cooking eggs to your desired consistency. (I like mine soft—almost runny.)
2. Toast bread. Slice diagonally. Top each with the egg and the tomato bruschetta (see recipe below).

Ingredients
2 vine-ripened tomatoes, diced
2 cloves garlic, minced
1 bunch basil
Juice of half lemon
1 tbsp high-quality extra-virgin olive oil
Sea salt to taste
Freshly ground black pepper to taste

Directions
1. Chiffonade basil by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife to cut into fine ribbons.
2. Place tomatoes in a 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, making sure not to bruise the tomatoes or basil.

Okay, now we’re hungry… —Jenn