- 2 tablespoons light whipped butter or light buttery spread
- 1 (2-inch-wide) French baguette (about 4 ounces)
- 1/2 teaspoon garlic powder
- 1 cup fat-free liquid egg substitute
- 1 plum tomato, diced
- 1/4 cup chopped fresh basil
- Salt and black pepper, optional
Preheat oven to 450 degrees F.
Put butter in a small microwave-safe bowl. Cover and microwave until melted, about 15 seconds. Set aside.
Using a sharp serrated knife, carefully cut baguette into 16 half-inch-thick slices. (Discard the ends or reserve for another use.) Spray a large baking sheet with nonstick spray and evenly place the bread on the sheet.
Using a pastry brush, evenly brush each slice of bread with melted butter and sprinkle with garlic powder.
Bake in the oven until warm and crispy, about 8 minutes.
Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add egg substitute and scramble until it's mostly cooked, about 3 minutes.
Add tomato and basil to the skillet and continue to scramble until fully cooked, about 1 minute.
Evenly distribute scrambled egg mixture among the baked bread slices. If you like, season with salt and pepper. Enjoy!
PER SERVING (1/4th of recipe, 4 pieces): 132 calories, 3g fat, 335mg sodium, 17g carbs, 0.5g fiber, 1.5g sugars, 9g protein