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.