3SmartPts

EGGS AND TOMATO BREAKFAST MELTS

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Servings: 4  • Size: 1 breakfast melt  • Points +: 4 pts • Smart Points: 3 Calories: 160 • Fat: 5 g • Carb: 16 g • Fiber: 3 g • Protein: 15 g • Sugar: 4 g Sodium: 329 mg (without salt) • Cholest: 8 mg Ingredients:

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  • 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

[irp posts=”18784″ name=”DEVILED EGG POTATO SALAD”] 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.  

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