Prep 1 min
Cook 3 mins
I am a true foodie!. And now that I have made the commitment to losing some excess baggage, I look for good tasting dishes. This is one I use as breakfast, but it is good for any time. I prefer Pepperidge Farms Light Style Wheat. I also use locally grown medium sized tomatoes from the farmers’ market whenever I can.
- 56.69 g shredded lowfat mozzarella cheese
- 4 slice of a medium tomatoes
- 2 slice whole wheat bread
- italian seasoning (optional)
- coarse sea salt (optional)
- Divide tomato slices and cheese evenly on top of bread slices. Sprinkle seasonings, if desired.
- Broil until cheese melts.
- Serve immediately.
Super simple and great results. What more could I ask for? I prepared this as a quick breakfast for myself. I only had rather small tomatoes on hand, and added 3 little slices instead of just one large slab. The broiling makes the tomato flavor sweet and rich and melts the cheese into gooey goodness. This will be repeated.
I was looking for something simple, lower-calorie and healthy for breakfast this morning and ran across this recipe. So easy, but such a yummy dish! Made exactly as directed, with Italian seasoning and kosher salt. My husband asked for seconds. So did my son!
simple and delicious. read the chef's great bio and after looking at her recipes (and adding just about all of them to my cookbook) couldnt decide which to make. having little patience i chose this and it was extremely good. followed recipe exactly except the italian seasoning as i had none so i mixed my own with garlic powder and crushed basi. the sea salt really adds a nice touch. thanks for sharing.