Tomato and Egg Tostadas

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Ingredients

Serves
4
-
+
Conversion
Metric
Imperial
4 eggs
1/4 cup (50 mL) milk
to taste salt and pepper
1/2 cup (125 mL) light cream cheese, softened
2 tbsp (30 mL) butter or margarine
1 large tomato, diced
1/4 cup (50 mL) each, diced red and orange peppers
1 tsp (5 mL) chili powder (optional)
8 tostada shells*
1/2 cup (125 mL) shredded cheddar cheese
1/2 cup (125 mL) chunky salsa
1/2 cup (125 mL) shredded lettuce
* Tostada shells are sold in the grocery aisle with the Mexican foods. If you canot find tostada shells, use taco shells instead.
Nutritional Facts
Amount Per Serving
350 Calories
Protein
13g
Fat
23g
Carbohydrate
25g

Directions

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 saute 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.

Preparation: 15 minutes

Cooking: 10 minutes