Photo of Breakfast bruschetta by WW

Breakfast bruschetta

3
2
2
SmartPoints® value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
6
Difficulty
Easy
Morning eggs and toast just got a fancy name and lots of fresh-from-the-trattoria flavors. Adding onion, tomato, and lots of fresh basil to the usual scramble is a nod to the three colors—il tricolore—of the Italian flag, but most importantly gives the eggs mouthwatering pizazz. Turn this into brunch by serving the bruschetta with an assortment of other breakfast items, such as fresh fruit and yogurt. Or enjoy it with a sparkling orange juice spritzer by topping off some fresh-squeezed orange juice with seltzer and adding a sprig of mint. Buongiorno to that!

Ingredients

egg white(s)

6 large

egg(s)

3 large

uncooked onion(s)

1 medium, chopped

fresh tomato(es)

1 large, beefsteak, seeded and chopped

basil

¼ cup(s), chopped

table salt

tsp, or to taste

black pepper

tsp, or to taste

high-fiber bread

6 slice(s), toasted and cut diagonally into 4 pieces each

Instructions

  1. With a fork, lightly beat egg whites and eggs.
  2. In a large skillet coated with cooking spray, sauté onion over medium heat, stirring frequently, until it starts to turn golden, about 5 minutes. Add tomatoes and cook 1 minute more.
  3. Add eggs and scramble until cooked, about 2 minutes. Add half the basil and season with salt and pepper.
  4. Top toast with egg mixture and sprinkle each with remaining basil. Serve immediately.

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