Scrambled Egg and Tomato Open-faced Sandwich

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

Nutrition Facts

Serving Size	1 sandwich
Calories	270
Calories from Fat	70
Total Fat	8 g
Saturated Fat	4 g
Cholesterol	15 mg
Sodium	480 mg
Total Carbohydrate	39 g
Dietary Fiber	13 g
Sugars	6 g
Proteins	20 g
Vitamin A	90% DV
Vitamin C	50% DV
Calcium	45% DV
Iron	25% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings	4
Preparation Time	20 minutes

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation

Ingredients	Measures
Country style whole grain bread	4 slices
Butter	1 teaspoon
Garlic cloves, peeled and finely chopped	2
Italian parsley, finely chopped	4 tablespoons
Hot red pepper flakes	¼ teaspoon
Egg substitute, lightly beaten	1 cup
Large tomato, cored and finely diced	2
Salt	¼ teaspoon
Fresh ground black pepper	1/8 teaspoon
Fresh basil leaves	12
Low fat cheddar cheese	½ cup

Directions
Lightly toast slices of bread in toaster. Set aside and keep warm.
Place butter into a medium-size sauté pan over low heat.
When the butter melts, add the garlic, parsley, hot pepper flakes, and cook for 2 to 3 minutes.
Add the eggs and stir slowly over low heat until the mixture starts to form small curds. Be careful not to overcook.
Gently fold in the tomatoes and cook until set; add salt and pepper.
Arrange and divide the egg mixture onto the 4 slices of toasted bread.
Top each with basil leaves and sprinkle with cheese.
Serve immediately.

Diabetic Exchange
Fruit: 0; Vegetables: 1; Meat: 2; Milk: 0; Fat: 0; Carbs: 2; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

Source
Ida Rodriguez for Melissa's Variety Produce

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