Parmesan Egg Melts




Serves 4: 2 adults, 2 children

Prep time: 10 minutes

Preheat broiler. In a large nonstick skillet over medium-high heat, heat 2 teaspoons olive oil. Whisk together 3 large eggs, 3 tablespoons 1% milk and 6 teaspoons grated Parmesan cheese. Cook mixture in the pan 2 to 3 minutes, stirring frequently, until eggs are done and cheese melts. Top each of three slices of wholewheat bread with 1⁄3 of the egg mixture (about 1⁄2 cup). Top each slice with 1 tablespoon part-skim mozzarella cheese.

Transfer melts to a baking sheet and place under broiler for 1 to 2 minutes, until cheese melts. Cool slightly and serve.

For 1- to 2-year-olds, cut the melts into small cubes or bite-size pieces.

Per toddler serving (1⁄2 melt): 103 calories, 23% protein (6 grams), 29% carbohydrate (7.5 grams), 48% fat (5.5 grams), 2% saturated fat (2 grams), 1 gram fi ber.

By Nancy Gottesman; Recipe by Robin Miller