Breakfast/Brunch : Egg dishes Last Updated: Jul 13th, 2009 - 19:28:44 Prosciutto Egg Sandwich By Sandra Woodruff  Printer friendly page Yield: 1 serving 1 thin slice prosciutto (about 1/2 ounce) 1/4 cup fat-free egg substitute 3/4 ounce light Havarti or white cheddar cheese 2 to 3 teaspoons nonfat or light mayonnaise 1 teaspoon Dijon mustard 1 whole grain English muffin, toasted 1 slice tomato 1. Coat a small skillet with cooking spray and add the prosciutto. Cook over medium heat for a couple of minutes on each side, until browned and crisp. Place on a paper towel to drain. 2. Respray the skillet and reduce the heat to medium-low. Add the egg substitute and cook without stirring for about a minute or just until set. Using a spatula, fold the eggs in half, then in half again (so it will fit on the muffin). Top with the cheese, cover and reduce he heat to low. Cook briefly to melt the cheese. 3. Combine the mayonnaise and mustard and spread some on each of the English muffin halves. Place the eggs and cheese on the lower half of the English muffin. Top with the prosciutto and tomato. Cover with the top half and serve hot. Nutritional Facts (per serving) Calories: 263    Carbohydrates: 31 g    Fiber: 4.9 g    Fat: 7.3 g    Sat. Fat: 3.1 g Cholesterol: 15 mg      Protein: 22 g    Sodium: 966 mg    Calcium: 355 mg    GI rating: moderate Diabetic exchanges: 2 lean meat, 2 starch © Copyright 2005 by eatsmarttoday.com Top of Page