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Egg Bruschetta

Egg Bruschetta

Egg Bruschetta

Serving Size: 8-10

Nutritional Information:
Per serving: 176 cal., 7 g fat (2 g sat. fat), 20 g carbo., 77 mg chol., 9 g pro., 1 g fiber, 425 mg sodium.

Ingredients
Quantity
eggs
5
tomatoes, scalded, peeled, chopped
2 to 3
French bread loaf, sliced and toasted
1
skim milk
5 tablespoons
mozzarella cheese
1 cups
fresh basil leaves
12
balsamic vinegar
2 tablespoons
olive oil
1 tablespoons
salt and pepper
to taste

Directions

1.) Finely chop basil leaves, add to chopped tomatoes. Add balsamic vinegar and olive oil to tomato mixture. Lightly combine mixture.
2.) Whisk eggs, milk, salt, and pepper in a bowl. Scramble egg mixture on a medium-high heat greased skillet. Cook until eggs are set. 
3.) Scoop a small amount of scrambled eggs on each bread slice. Layer with tomato mixture and top with mozzarella cheese. 
This makes a great brunch, snack, or appetizer.

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Our Information

515.727.4701

Info@IowaEgg.org

8515 Douglas Avenue, Suite 9
Urbandale IA 50322

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