Open-Faced Egg Sandwiches

Name: Open-Faced Egg Sandwiches
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings.
Ingredients: 4 large egg whites; 2 large eggs; 2 tablespoons grated Parmesan cheese; 2 teaspoons butter, softened; 2 slices whole wheat bread, toasted; 1/8 teaspoon dried rosemary, crushed; 1/8 teaspoon pepper

I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! —Valerie Belley, St. Louis, Missouri

Ingredients

4 large egg whites
2 large eggs
2 tablespoons grated Parmesan cheese
2 teaspoons butter, softened
2 slices whole wheat bread, toasted
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon pepper

Directions

Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set.
Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.

Nutrition Facts

1 sandwich: 231 calories, 11g fat (5g saturated fat), 226mg cholesterol, 416mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.

Originally published as Scrambled Eggs with a Flourish in Healthy Cooking December/January 2013