| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | Veg03 | 2 | servings |
INGREDIENTS
| 1 | ts | Olive oil |
| 1/4 | c | Diced shallots |
| 2 | c | Halved cherry tomatoes |
| 1/4 | ts | Freshly ground black pepper |
| 1/8 | ts | Salt |
| 1 | ts | Chopped fresh tarragon |
| 3 | oz | Thinly sliced part-skim mozzarella cheese |
| 2 | English muffins; split and toasted |
INSTRUCTIONS
1. Heat oil in a medium nonstick skillet over medium-high heat. Add shallots, and saute 2 minutes. Add tomatoes, pepper, and salt; saute 2 minutes. Remove from heat; stir in tarragon. 2. Preheat broiler. 3. Divide cheese evenly among muffin halves. Place muffins on a baking sheet, and broil 1 minute or until cheese melts. Spoon 1/3 cup tomato mixture over each muffin half. Serve immediately. Yield: 2 servings (serving size: 2 muffin halves). CALORIES 355 (28% from fat); FAT 11g (sat 5g, mono 4.4g, poly 1g); PROTEIN 17.7g; CARB 47.7g; FIBER 2.2g; CHOL 25mg; IRON 3.2mg; SODIUM 698mg; CALC 400mg Recipe by: Cooking Light, April 1999 Converted by MM_Buster v2.0l.
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