• On Oct, 11, 2024
•  ladyrecipes
•  Recipes

160 Cals 15 Protein 16 Carbs 5 Fats
PREP TIME:
3 mins
COOK TIME:
7 mins
TOTAL TIME:
10 mins
YIELD:4 SERVINGS
COURSE:Breakfast, Brunch
CUISINE:American
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
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 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.
Serving: 1breakfast melt, Calories: 160kcal, Carbohydrates: 16g, Protein: 15g, Fat: 5g, Saturated Fat: 0.5g, Cholesterol: 8mg, Sodium: 329mg, Fiber: 3g, Sugar: 4gBlue Smart Points:3Green Smart Points:3Purple Smart Points:3Points +:4