Maria’s Weekly Recipe: EGGS AND TOMATO BREAKFAST MELTS
Serving: 1 breakfast melt : Calories: 160 cal
Easy open faced egg and tomato breakfast melts – Sandwiches made on whole wheat English muffin, egg whites and scallions, topped with tomatoes and melted cheese.
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 on 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 for 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 the cheese has melted, careful not to burn.