14 de agosto de 2015

A Eggs and Tomato Breakfast Melts RECIPE FOR TODAY


Eggs and Tomato Breakfast Melts

Skinnytaste.com
Servings: 4  • Size: 1 breakfast melt  • Old Points: 3 pts • Weight Watcher Points+: 4 pt 
Calories: 160 • Fat: 5 g • Carb: 16 g • Fiber: 3 g • Protein: 15 g • Sugar: 4 g
Sodium: 329 mg (without salt) • Cholesterol: 8 mg

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.