Skinnytaste · by Gina Homolka★ 5.0 (3)
Eggs and Tomato Breakfast Melts
NUTRITION · PER SERVING10M COOK
CAL 8%·PRO 28%
CARBS 17G41% OF CAL
3G FIBER9G OTHER4G TOTAL SUGAR
FAT 5G27% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Open-faced egg and tomato sandwiches on English muffins with melted cheese. A light, quick breakfast with fresh flavors.
mainamericansandwicheggs🍞 toaster oven🍪 sheet pan🍳 skillet🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 10M
CAL 8%·PRO 28%
CARBS 17G41% OF CAL
3G FIBER9G OTHER4G TOTAL SUGAR
FAT 5G27% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 3m
- Cook
- 7m
- Sodium
- 642mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 276mg
- Calcium
- 266mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 3M
- SODIUM
- 642MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.