Skinny Egg White Breakfast Melts

Breakfast. It's definitely not my strength during the week! I tend to grab a yogurt on my way out the door and eat it when I get to work. I'm so obsessed with Chobani Flip Coconut with Dark Chocolate and Almonds. Every time I'm at the grocery store, I literally swipe all of the containers they have into my cart. I apologize to anyone that shops after me!

But, it is the most important meal of the day, and I love it when I start off with a little more substance. This recipe from Skinny Taste is so delish! It's easy and full of flavor, considering the short ingredient list. Each melt is only 160 calories! That's less than my yogurt.... score!

Skinny Egg White Breakfast Melts
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Ingredients:

• 2 whole grain English muffins, split
• 1 teaspoon olive oil
• 8 egg whites, whisked
• 4 green onions, 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

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. 

Enjoy!