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Tomato and Egg Tostadas |
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Nutrients per serving |
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n/a |
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Calories |
350 |
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Fat |
23 g |
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Saturated |
7 g |
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+ trans |
0 g |
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Sodium |
570 mg |
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Carbohydrate |
25 g |
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Fibre |
2 g |
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Sugars |
1 g |
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Protein |
13 g |
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4 |
eggs |
4 |
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¼ cup |
milk |
50 mL |
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Salt and pepper, to taste |
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2 tbsp |
butter or margarine |
30 mL |
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1 |
large tomato, diced |
1 |
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¼ cup |
each diced red and orange peppers |
50 mL |
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1 tsp |
chili powder (optional) |
5 mL |
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8 |
tostada shells* |
8 |
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½ cup |
shredded Cheddar cheese |
125 mL |
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½ cup |
chunky salsa |
125 mL |
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½ cup |
shredded lettuce |
125 mL |
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Whisk together eggs, milk, salt and pepper, to taste; set aside. Melt butter or margarine in a skillet over medium heat. Add tomato, peppers and chili powder (if using) and sauté until peppers are tender, about 5 minutes. Pour egg mixture into the skillet and cook, stirring gently, until eggs are just set, about 5 minutes. Divide egg mixture equally over the tostada shells. Place cheese, salsa and shredded lettuce in separate bowls so that kids can customize their meal by adding the toppings they like!
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Tip
Tostada shells are sold in the grocery aisle with the Mexican foods. If you cannot find tostada shells, use taco shells instead.
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