Egg White Cheese and Tomato Melts

Sometimes you just don't fancy cake. It doesn't happen to me often but after eating copious amounts of tiramisu, you feel the need to address the sugar/normal food balance in your body. So after using 5 egg yolks in the tiramisu, you can make this quick and easy lunchtime meal using the leftover egg whites.

Egg white cheese and tomato melts - serves 1

Ingredients:
5 egg whites, lightly beaten
A pinch of salt
A pinch of black pepper
40g cheddar cheese, grated
2 spring onions
8 cherry tomatoes, halved
1 wholewheat english muffin

1. Split the english muffin and place in the toaster.
2. Chop the spring onions and saute with bit of olive oil in a small frying pan over a medium heat for 2 - 3 minutes.
3. Add the egg whites to the frying pan and stir with a wooden spoon quickly to scramble.
4. Sprinkle the scramble with the salt and pepper and stir until fluffy and cooked.
5. Take off the heat and butter the english muffin. Split the egg white mixture between the muffin halves.
6. Place the cherry tomatoes onto the egg whites and sprinkle with the grated cheese. Grill the english muffins for 3 minutes until the cheese is fully melted.

And there you have it, a quick and healthy lunch that's easy to prepare and makes sure your egg whites don't go to waste for those times you just don't fancy cake.