Eggs and Tomato Breakfast Melts
Ingredients:
Directions:
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 saut* 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, careful not to burn.
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
Directions:
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 saut* 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, careful not to burn.
Eggs and Tomato Breakfast Melts
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