Mindful Sodexo 
Two crispy tortillas piled with eggs, grilled peppers, onions, cheddar cheese, avocado, pico de gallo, and fresh cilantro
Nutrition Facts:
Calories: 270, Carbs: 32g, Protein: 17g, Fat: 9g, Sat. Fat: 2.5g, Sodium: 580mg, Fiber: 6g
Prep Time: 8 to 10 minutes Cook time: 10 to 12 minutes Yield: 4 servings; 2 tostadas per serving
Southwestern Breakfast Tostada
Ingredients
Prepare
Southwestern Breakfast Tostadas
- 2 cups thinly sliced red pepper
- 2 cups thinly sliced red onion
- 1/4 teaspoon Kosher salt
- 3/4 teaspoon ground black pepper, divided
- 8 corn tortillas
- 2 cups egg whites or 10 egg whites
- 4 tablespoons shredded Cheddar cheese
- 1 avocado, pitted and sliced into 8
- 1/2 cup pico de gallo or salsa
- 1/4 cup roughly chopped fresh cilantro
- 1. Heat a saute pan or nonstick skillet over medium-high heat. Coat the pan with cooking oil spray. Add the peppers and onion. Season with salt and pepper and sauté for 5 minutes or until soft.
- 2. Heat a nonstick skillet over medium heat. Coat the pan with cooking oil spray. Add the egg whites and cook until scrambled. Remove the eggs from the heat.
- 3. Warm the tortillas in a saute pan or microwave for a few seconds until pliable. Press them into a medium muffin tin, making a cup shape.
- 4. Scoop 1/4 cup vegetable mixture into each tortilla.
- 5. Top with:
-1/4 cup scrambled egg whites
-1/2 tablespoon cheese. - 6. Place the tostadas in a preheated 425-degree Fahrenheit oven for 5 minutes or until thoroughly heated.
- 7. Place two tostadas on each plate. Top each with:
-1 slice of avocado
-1 tablespoon salsa
-1 1/2 teaspoons cilantro. - 8. Enjoy immediately!
Chef Tips:
- Mix it up and add your favorite vegetables!
