Breakfast
Eggs and Tomato Breakfast Melts
Fluffy egg whites scramble with scallions for a light savory bite, then melt beneath a blanket of reduced fat Mexican cheese over toasted whole grain English muffins. Juicy heirloom tomatoes add bright bursts of sweetness in every mouthful.
- Total
- 15 min
- Prep
- 3 min
- Cook
- 12 min
- Serves
- 4
Nutrition per Serving
- Calories
- 160
- Protein
- 15g
- Carbs
- 16g
- Fat
- 5g
- Fiber
- 3g
- Sugar
- 4g
- Sodium
- 329mg
Ingredients
- 2 whole grain English muffins (split)
- 1 tsp 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.