| 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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