Recipes
Tomato and Egg Tostadas
This recipe is satisfying and full-flavoured, while managing to keep the calories in check. With 4 vegetables and low fat milk and Cheddar, you can enjoy this tostada guilt-free. The salsa and chili powder add just the right amount of zest.
Serves
4
Prep Time
15 min
Cook Time
10 min
Print RecipeIngredients
- 4 eggs
- ¼ cup (60 mL) milk (1%)
- 2 tsp (10 mL) vegetable oil
- 1 large tomato, diced
- ¼ cup (60 mL) diced red pepper
- ¼ cup (60 mL) diced orange pepper
- ⅛ tsp (0.5 mL) chili powder (optional)
- 8 tostada shells
- ½ cup (125 mL) shredded low-fat Cheddar cheese
- ½ cup (125 mL) chunky salsa
- ½ cup (125 mL) shredded lettuce
Instructions
- Step 1
Whisk eggs and milk in small bowl; set aside.
- Step 2
Heat oil in skillet over medium heat. Add tomato, peppers and chili powder (if using); sauté until peppers are tender, about 5 minutes.
- Step 3
Pour egg mixture into skillet and cook, stirring gently, until eggs are just set, about 5 minutes.
- Step 4
Divide egg mixture equally over tostada shells. Top with cheese, salsa and shredded lettuce.
Tips
Tostada shells are sold in the grocery aisle with Mexican foods. If you cannot find tostada shells, use taco shells instead.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 405 |
| Fat | 21 g |
| Saturated Fat | 5 g |
| Trans Fat | 2 g |
| Carbohydrate | 42 g |
| Fibre | 4 g |
| Sugars | 4 g |
| Protein | 14 g |
| Sodium | 735 mg |
