Servings: 1 Total time: 5 min
Ingredients
1 whole-wheat English muffin, toasted
1 large egg, lightly beaten
2 tablespoons chopped roasted red pepper
1/8 teaspoon ground black pepper
1 teaspoon prepared pesto
1 thin slice fresh mozzarella cheese, part skim milk, low-sodium
Directions
Combine egg, roasted red pepper, and black pepper in a small microwave-safe bowl. Cover and microwave until the egg is set, about 1 minute.
Spread pesto on 1 English muffin half, then top with mozzarella.
Place the egg on the mozzarella. Top with remaining English muffin half. Enjoy!
Notes
No English Muffin: Use whole grain or whole wheat bread or a pita pocket.
No Mozzarella: Use Havarti or Swiss.
More Heat: Add red pepper flakes.
Leftovers: Keeps well for 1 day refrigerated or freeze leftovers for another day.
Photo & recipe credit: www.eatingwell.com.
