Open-Face Egg Sandwich


1 Hy-Vee large egg, beaten
1/2 cup Hy-Vee diced low-fat Swiss cheese (2 oz)
2 tbsp snipped fresh chives or 2 tsp dried chives
1 slice Hy-Vee multigrain bread, toasted
2 slices tomato


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