Change up the usual bacon and egg sandwich by piling on prosciutto instead. It’s a great for breakfast, lunch and dinner!
—ERIN RENOUF MYLROIE SANTA CLARA, UT
START TO FINISH: 30 MIN. • MAKES: 8 SERVINGS
3 eggs
2 egg whites
6 tablespoons fat-free milk
1 green onion, thinly sliced
1 tablespoon Dijon mustard
1 tablespoon maple syrup
8 slices sourdough bread
8 thin slices prosciutto or deli ham
1/2 cup shredded sharp cheddar cheese
8 teaspoons butter
1. In a small bowl, whisk the eggs, egg whites, milk and onion. Coat a large skillet with cooking spray and place over medium heat. Add egg mixture; cook and stir over medium heat until completely set.
2. Combine mustard and syrup; spread over four bread slices. Layer with scrambled eggs, prosciutto and cheese; top with remaining bread. Butter outsides of sandwiches.
3. Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Cut each panini in half to serve.
PER SERVING 228 cal., 10 g fat (5 g sat. fat), 111 mg chol., 640 mg sodium, 21 g carb., 1 g fiber, 13 g pro. Diabetic Exchanges: 1 1/2 starch, 1 1/2 fat, 1 lean meat.