Scrambled Egg White Fontina Toast

Name: Scrambled Egg White Fontina Toast
Prep time: 5
Cook time: 15

5 out of 5 stars (based on 5 reviews)

5 min prep

15 min total

4 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

You can never have too many breakfast ideas. It is the most important meal of that day after all. With red pepper, egg whites, parsley, and dill this Scrambled Egg White Fontina Toast recipe will...

1 red pepper, sliced into rings
1 tablespoon olive oil, divided
4 egg whites
1 teaspoon fresh dill, chopped
1 teaspoon fresh parsley, chopped
salt and pepper to taste
4 slices of whole wheat bread
¼ cup grated fontina cheese

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Nutrition Facts

Calories

166 cals

Fat

7 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

16 g

Sugar

3 g

Fiber

3 g

Protein

9 g

Sodium

257 mg

Directions

Preheat the oven to 350 degrees F.
In a small bowl, toss the bell pepper slices in 1 teaspoon of olive oil, then place them on a baking sheet lined with parchment paper. Bake the bell peppers in the oven until soft and slightly brown, about 10 minutes. Set aside.
In a medium sized bowl, combine egg whites, dill, and parsley. Season with salt and pepper. Heat a medium sized pan on medium-low. Add remaining olive oil. Once the oil is hot, add the egg white mixture. Cook gently, stirring regularly.
Meanwhile, toast bread slices until golden brown. While the toast is still hot, sprinkle cheese, on the toast.
Divide the scrambled egg between the four pieces of toast. Top with bell pepper slices.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society