Open-Face Egg Sandwich
In this healthy open-face egg sandwich recipe, Swiss cheese and chives are gently folded into the beaten egg and layered with tomato on multigrain toast.
Makes 1 Serving
- 1 large egg, beaten
- 1/2 cup diced low-fat Swiss cheese (2 ounces)
- 2 tablespoons snipped fresh chives or 2 teaspoons dried
- 1 slice multigrain bread, toasted
- 2 slices tomato
Coat a small nonstick skillet with cooking spray and heat over medium heat. Add egg and cook, without stirring, until the egg starts to set around the edges, about 30 seconds. Add cheese and chives and cook, folding the cheese into the egg, until fluffy and set, 1 1/2 to 2 minutes more. Place on toast and top with tomato.