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  • Andrea Tavares

Maria’s Weekly Recipe: EGGS AND TOMATO BREAKFAST MELTS


Serving: 1 breakfast melt : Calories: 160 cal

Carbs: 16g

Protein: 15g

Fat: 5g

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.

INGREDIENTS

  • 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

INSTRUCTIONS

  1. Preheat the broiler on high.

  2. 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)

  3. Heat a medium skillet on medium heat.

  4. Add oil and sauté 3 of the scallions for about 2 to 3 minutes.

  5. Add the egg whites, season with salt and pepper and cook, mixing with a wooden spoon until cooked through.

  6. Divide on toasted muffins and top with tomatoes, cheese and remaining scallions.

  7. Broil for 1 to 1 1/2 minutes or until the cheese has melted, careful not to burn.


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