Tomato, Scallion and Cheddar Breakfast Melt

Cheese….Oh cheese. I have a love affair with cheese that is a beautiful thing from my neck up but not so pretty from my ribs to my knees however, I will not go without. Nope, refuse. With every stubborn bone in my body, I will not give it up.

However, I have been forced to compromise and go with reduced fat cheeses, for the most part. Okay, 50% of the time. This morning was one of those times. I dropped the kiddos at school and had the better-go-eat-or-just-coffee-will-make-me-sick feeling so as soon as I opened the door, I ‘encouraged’ the kitty out of my way and opened the fridge.

I saw cheese and butter and drooled. After the pavlovian response was under control, I opened the vegetable drawer and spotted some scallion begging for use and some ready to wrinkle organic grape tomatoes. That was it, prep the English muffins as momma is coming in!

The results are surprisingly yummy!

Oh, wait. I bet you are thinking, it will be dry and I need some butter. No you don’t, the cheese will get gooey and the tomatoes are moist. What? don’t believe me? fine, you may place a tiny bit on the muffin then. Sheesh.

Tomato, Scallion and Cheddar Breakfast Melt
6 grape tomatoes, sliced
1/2 scallion, chopped
1/4 cup reduced fat cheddar cheese, grated
2 whole wheat English muffins, sliced and toasted

Directions

1. Preheat broiler to high. Meanwhile, in a toasted english muffin while preparing other ingredients. This is what I did, you can always toast the muffin under the broiler and then remove and assemble.

2. Place about half of the cheese on the English muffin, then the tomatoes and scallions and top with remaining cheese.

3. Broil abut 1-2 minutes depending how close you place the rack to the coils – be careful!

Be sure to come back tomorrow as it is World Nutella Day and I am on it like a pig on mud!