From isabeleats.com

Breakfast Tostadas

6 servings · 10 min prep · 10 min cook

Ingredients

Ingredients

• 6 large eggs
• 1 teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 jalapeño, stemmed and diced
• 1 Roma tomato, diced
• 1 white onion, diced
• 6 tostada shells
• ½ cup refried beans
• crumbled queso fresco or cotija cheese
• chopped cilantro
• avocado slices
• salsa or hot sauce

Steps

1. In a 6 large bowl, whisk together 6 eggs, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon freshly ground black pepper until light and fluffy, set aside.
2. In a 6 large skillet, heat 2 tablespoons olive oil over medium heat. Sauté 1 jalapeño, 1 tomato, and 1 onions until soft and tender, about 5-8 minutes.

   5-8 min

3. Pour the 6 eggs into the skillet and let them cook for about 30 seconds. Then, continue gently stirring until the eggs are just cooked through, about 2 minutes.

   2 min

4. Take the skillet off the heat and taste for 1 teaspoon salt and ½ teaspoon pepper.
5. Assemble the breakfast tostadas by spreading 2 tablespoons of refried beans on the tostada shell. Add the scrambled egg mixture, then top with queso fresco, chopped cilantro, sliced avocados, and salsa. Assemble the remaining tostadas and serve immediately.

Nutrition

Per serving

kcal

218

protein

9 g

carbs

16 g

fat

13 g

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