Eggs and Tomato Breakfast Melts

These Eggs and Tomato Breakfast Melts look so adorable, they’d make a wonderful addition to your Easter or Mother’s Day spread.

 

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 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.
Source : allrecipes.Com

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