Breakfast Tostada
This healthy, easy and satisfying Mexican-inspired breakfast recipe brings lots of flavour to your plate and perfect for weekend brunch! They’re fresh & filling, but won’t weigh you down. This recipe is vegetarian & gluten free. Using a mix of fresh and store-bought ingredients, breakfast is on the table in 20 minutes. Thanks to the protein and fiber, these help keep you full and satisfied.
Makes 2 hearty servings if using first set of ingredients – basic spinach & egg (4 tostadas)
Ingredients
1 teaspoon oil
4 small corn tortillas
5 cups baby spinach
3 large eggs
⅔ cup shredded cheese
¼ cup salsa
Preheat the oven to 210°C FF.
Rub the oil on both sides of the corn tortillas. Place on a baking sheet, and transfer to oven*
Cook for 3-5 minutes per side until crispy on each side. If not, turn to 160° another 5 mins.
Meanwhile, whisk the eggs into a bowl.
Add spinach to a non-stick skillet and pour in eggs. Scramble the eggs. Remove from heat.
Top the crispy tortillas with the egg mixture. Sprinkle with cheese.
Transfer to the oven and cook for 3-5 minutes until the cheese is melted. Top with salsa and enjoy!
Notes
*If you’re not using a nonstick skillet, spray with cooking spray or add a teaspoon or two of oil to the skillet before adding the spinach.
*Check that the shells are slightly crispy before adding the eggs and cheese. If they are browning too quickly, turn the heat to 350F and allow to get crispy before topping.
NOTES: You can prepare the tostada shells, scramble the eggs, and shred the cheese up to 24 hours in advance if desired.
Do not microwave tostadas to reheat because the tostada shells will lose their crunch and become chewy and tough.
They are easy to customize and great to serve one or a crowd.
What to Serve with Breakfast Tostadas (as in picture):
¼ cup no-sodium-added black beans, rinsed
2 tablespoons water
2 tablespoons lime juice, divided
¼ teaspoon taco seasoning
¼ avocado, mashed
¼ cup diced Roma tomato
1 tablespoon diced white onion
remaining lime juice
pinch salt
1 x 6″ (medium) whole-wheat or corn** tortilla
Nonstick cooking spray
1 large egg
¼ cup shredded romaine lettuce
SAUCE: pico de gallo – own recipe
(a classic Mexican tomato dip/sauce fresh, healthy, low-calorie boost of flavour)
1. Combine black beans, water, 1 tablespoon lime juice and taco seasoning in a mw-safe bowl. MW on High for 2 minutes. Using a fork, mash the beans into a paste; set aside.
2. Mash avocado with a fork in a small bowl. Add tomato, onion, the remaining 1 tablespoon lime juice and a pinch of salt. Set aside.
3. * Oven (above) or coat tortilla (only an all-corn tortilla will crisp up) on both sides with cooking spray. Heat a small nonstick skillet over medium heat. Add the tortilla to the pan and toast, flipping once, until crisp and lightly browned on both sides, 3 to 4 minutes. Transfer to a plate.
4. Crack egg into the pan and reduce heat to medium-low. Cook, flipping once if desired, until the white is set, 2 to 3 minutes.
5. To assemble the tostada, start with the tortilla. Load with a dollop of the avocado mixture, then top with an egg and a heaped Tab of the pico de gallo (bean mixture and lettuce opt).
6. Season with s/p
