Recipe: Breakfast Bruschetta (serves 2)

BREAKFAST BRUSCHETTA

2 large plum tomatoes
Four (1/2-inch thick) slices whole wheat Italian bread, sliced diagonally
2 tsp. extra virgin olive oil
1 garlic clove
3 large eggs
2 Tbsp. skim or low-fat (1 percent) milk
1 Tbsp. grated Parmesan cheese
1/2 tsp. dried oregano
Salt and freshly ground black pepper, to taste
2 tsp. minced fresh basil, for garnish (optional)

Heat the grill, or preheat oven to 500 degrees F.

Cut tomatoes diagonally into 1/4-inch slices. Arrange in one layer on a plate. Sprinkle lightly with salt and pepper. Set aside for 10-30 minutes.

Brush bread slices on one side with the oil. Grill, oil side down, until well marked, 3-4 minutes. Turn and grill on second side, 1-2 minutes. This can be done directly on rack in center of oven, turning bread after 4 minutes, or on top of stove, in ridged grill pan.

Using cut side of garlic, rub warm bread liberally on oiled side. Arrange 2-3 tomato slices to cover each bruschetta. Arrange on serving plate, and set aside.

In bowl, beat eggs with milk, cheese, oregano, and pepper until well combined.

Coat medium non-stick skillet with cooking spray. Set pan over medium-high heat. When pan is hot, reduce heat to medium. Pour in egg mixture. Using wooden spoon or spatula, stir and gather egg together as it coagulates, keeping it moving until softly scrambled and moist, but cooked through.

Spoon a quarter of scrambled eggs over tomatoes on bruschetta. Garnish with chopped parsley. Serve immediately.

Makes 2 servings

Per serving: 315 calories, 14 g. total fat (4 g. saturated fat), 31 g. carbohydrate, 17 g. protein, 4 g. dietary fiber, 451 mg. sodium.

Source: the American Institute for Cancer Research