Eggs and Tomato Breakfast Melts

Name: Eggs and Tomato Breakfast Melts
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
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)

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Prep Time: 3 minutes

Cook Time: 7 minutes

Total: 10 minutes

Servings: 4

Author : Gina

Ingredients

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2 whole grain English muffins (split)1 teaspoon olive oil8 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, grated1/2 cup grape or cherry heirloom tomatoes (quartered)

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Instructions

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Step 1

Preheat the broiler on high.

Step 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)

Step 3

Heat a medium skillet on medium heat.

Step 4

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

Step 5

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

Step 6

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

Step 7

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