Ingredients: (NTT)

  • ¼ cup shredded cheese (try cheddar, mozzarella, or a blend)
  • 1 tablespoon low-fat mayonnaise
  • ½ teaspoon mustard
  • 2 English muffins, whole wheat
  • 1 medium tomato, cut into 4 slices

Directions: (NTT)

1.    In a small bowl, combine cheese, mayonnaise and mustard.
2.    Cut English muffins in half and spread mixture evenly over all 4 halves.
3.    Broil 5 inches from the heat for 2 to 3 minutes or until cheese is melted.
4.    Place a tomato slice on each English muffin half. Serve as is or broil for 2 to 3 minutes more to heat tomato.
5.    Refrigerate leftovers within 2 hours.

Nutrition Facts (Per Serving): (NTT)

Calories, 172; Carbohydrate, 29.72 g; Protein, 10.05 g; Total Fat, 2.88 g; Saturated Fat, 0.67 g; Trans Fat, 0 g; Cholesterol, 3.77 mg; Fiber, 4.94 g; Total Sugars, 8.25 g; Sodium, 403.71 mg; Calcium, 105.97 mg; Folate, 26.87 mcg; Iron, 1.33 mg; Calories from Fat, 15%.

Makes 2 servings; Serving Size 2 muffin halves

Tomato Melt

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Tomato Melt
Dinner
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Ingredients

  • ¼ cup shredded cheese (try cheddar, mozzarella, or a blend)
  • 1 tablespoon low-fat mayonnaise
  • ½ teaspoon mustard
  • 2 English muffins, whole wheat
  • 1 medium tomato, cut into 4 slices

Directions

1.    In a small bowl, combine cheese, mayonnaise and mustard.
2.    Cut English muffins in half and spread mixture evenly over all 4 halves.
3.    Broil 5 inches from the heat for 2 to 3 minutes or until cheese is melted.
4.    Place a tomato slice on each English muffin half. Serve as is or broil for 2 to 3 minutes more to heat tomato.
5.    Refrigerate leftovers within 2 hours.

Nutrition Facts (Per Serving)

Calories, 172; Carbohydrate, 29.72 g; Protein, 10.05 g; Total Fat, 2.88 g; Saturated Fat, 0.67 g; Trans Fat, 0 g; Cholesterol, 3.77 mg; Fiber, 4.94 g; Total Sugars, 8.25 g; Sodium, 403.71 mg; Calcium, 105.97 mg; Folate, 26.87 mcg; Iron, 1.33 mg; Calories from Fat, 15%.

Makes 2 servings; Serving Size 2 muffin halves