- 1/2 tomato, medium
- 3/4 cup liquid-egg substitute
- 1/2 ounce feta cheese, low-fat
- 1 slice bread, whole wheat
- 1 teaspoon unsalted butter
- 1 teaspoon jam, all-fruit
- 6 fluid ounces milk, fat-free
- 1 tablespoon coffee, instant powder
Preparation
- Wash and chop tomato.
- Heat a non-stick skillet lighly coated with non-stick cooking spray over medium-high heat.
- Add tomato to skillet and sauté for 2 to 3 minutes.
- Add egg substitute and continue to cook, stirring constantly, until egg is just set.
- Remove from heat and gently stir in feta cheese.
- Meanwhile, toast bread and spread with butter and jam.
- Heat milk in the microwave for 45-60 seconds, add instant coffee (use decaf if desired). Sweeten with artificial sweetener if desired.
- Serve eggs and toast with café con leche.
Nutrition Facts
| Calories | 390 |
| Calories from Fat | 120 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Cholesterol | 20 mg |
| Sodium | 730 mg |
| Total Carbohydrate | 31 g |
| Dietary Fiber | 3 g |
| Sugars | 17 g |
| Protein | 36 g |
| Calcium | 40% |
| Vitamin A | 35% |
| Vitamin C | 15% |
| Iron | 30% |
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