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.

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