Recipe time: Egg & Tomato breakfast melts | Health
Another yummy recipe this one is a breakfast dish – Egg & Tomato breakfast melts (it could be served any time of day!) Thanks to skinnytaste.com for this one.
- 2 whole grain English muffins, split
- 1 teaspoon olive oil
- 8 egg whites, whisked
- 4 scallions, finely chopped
- kosher salt, to taste
- black pepper, to taste
- 2 oz (about 1/2 cup) reduced-fat Mexican cheese blend, grated
- 1/2 cup grape or cherry heirloom tomatoes, quartered
Preheat the broiler to high. Place muffins, cut side up, on a baking sheet and broil for 2 minutes or until beginning to lightly brown on edges. (Or you can do this in your toaster oven)
Heat a medium skillet on medium heat. Add oil and sauté 3 of the scallions about 2 to 3 minutes.
Add the egg whites, season with salt and pepper and cook, mixing with a wooden spoon until cooked through.
Divide on toasted muffins and top with tomatoes, cheese and remaining scallions.
Broil for 1 to 1 1/2 minutes or until cheese has melted, being careful not to burn.
Servings: 4 • Size: 1 breakfast melt • Calories: 160 • Fat: 5 g • Carb: 16 g • Fiber: 3 g • Protein: 15 g • Sugar: 4 g • Sodium: 329 mg (without salt) • Cholest: 8 mg