Sauteed cherry tomatoes and tarragon on english muffins
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| ¼ | cup | Diced shallots |
| 2 | cups | Halved cherry tomatoes |
| ¼ | teaspoon | Freshly ground black pepper |
| ⅛ | teaspoon | Salt |
| 1 | teaspoon | Chopped fresh tarragon |
| 3 | ounces | Thinly sliced part-skim mozzarella cheese |
| 2 | English muffins; split and toasted | |
Directions
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 ⅓ 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.