Departments: The Hungry Heart: Bountiful Breakfasts
This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere and at and at heart.org/recipes.
Serves 4; 1 slice toast and 1¼ cup egg-vegetable mixture per serving
Crostini, an Italian word that means “little toasts,” are usually served as an appetizer. These nutritious egg-and-vegetable crostini, however, are a great way to start your day.
1 teaspoon light tub margarine
¼ cup chopped button mushrooms
1 tablespoon minced fresh parsley
1 tablespoon minced green onions (green part only)
⅛ teaspoon pepper
¼ cup egg substitute
4 slices light whole-wheat bread
¼ cup chopped, seeded tomato
In a medium nonstick skillet, melt the margarine over medium heat, swirling to coat the bottom. Cook the mushrooms for about 2 minutes, or until tender, stirring frequently. Sprinkle with the parsley, green onions and pepper. Reduce the heat to low. Pour the egg substitute into the skillet. Cook for about 2 minutes, or until the egg substitute is cooked and set, stirring frequently. Remove from the heat.
Toast the bread. Spoon the egg substitute mixture onto the toast. Cut in half diagonally. Sprinkle with the tomato.
Total Fat 0.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0 mg
Sodium 218 mg
Carbohydrates 11 g
Fiber 4 g
Sugars 3 g
Protein 7 g
1 very lean meat
© 2012 American Heart Association, Inc.