Open-Faced Egg Sandwich


  • 1 large egg (or 2 egg whites), beaten
  • 1/2 cup diced low-fat Swiss cheese (2 oz)
  • 2 tablespoons snipped fresh chives or 2 teaspoons dried (optional)
  • 1 slice whole wheat bread, toasted
  • 2 slices tomato


  1. Coat a small nonstick skillet with cooking spray and heat over medium heat.
  2. Add egg and cook, without stirring, until the egg starts to set around the edges, about 30 seconds.
  3. Add cheese and chives and cook, holding the cheese into the egg, until fluffy and set, 1 1/2 to 2 minutes more.
  4. Place on toast and top with tomato.
Original recipe: