Eggs and Tomato Breakfast Melts
User Reviews
5.0
9 reviews
Excellent
Eggs and Tomato Breakfast Melts
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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.
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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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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.
Nutrition Information
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Serving
1breakfast melt
Calories
160kcal
(8%)
Carbohydrates
16g
(5%)
Protein
15g
(30%)
Fat
5g
(8%)
Saturated Fat
0.5g
(3%)
Cholesterol
8mg
(3%)
Sodium
329mg
(14%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 1breakfast melt | |
| Calories | 160kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 15g | 30% |
| Fat | 5g | 8% |
| Saturated Fat | 0.5g | 3% |
| Cholesterol | 8mg | 3% |
| Sodium | 329mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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