Breakfast Bruschetta

• 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

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

light whipped butter, garlic, liquid egg substitute, tomato, fresh basil, salt

Taken from www.foodnetwork.com/recipes/breakfast-bruschetta-recipe0.html (may not work)