I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Tuesday, March 27, 2012

Tomato and Scallion Breakfast Melts

Tomato and Scallion Breakfast Melts
from Clean Eating Magazine
Serves 4

4 whole grain English muffins, split

1/4 C plain Greek yogurt
1 1/2 Tbsp Dijon mustard
1 Tb evoo
1/2 tsp dried oregano
sea salt

1/2 C grape tomatoes, quartered
4 scallions, chopped
1/2 C sharp cheddar cheese, grated

Preheat broiler and toast muffins for 2 minutes or so until beginning to lightly brown.

In a small bowl, whisk together next group of ingredients.

Spread yogurt mix over each muffin half.

Top each with tomatoes, scallions, and cheese.  Broil just until cheese has melted.

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