Recipes
Tomato and Egg Tostadas
Tostadas are a fantastic way to incorporate layers of texture and taste into a meal. Here, roasted tomatoes and eggs come together on crispy shells, complemented by colourful vegetables. With prep done in under fifteen minutes, this dish brings a bit of Mexican flair while being light on calories.
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 |
