Tomato and Scallion Breakfast Melts
from Clean Eating Magazine
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
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.