Gluten Free Egg and Veggie Tostadas
This recipe is the perfect appetizer for any brunch or celebration! The warm eggs combined with sauteed veggies and tomatoes contrast perfectly with the cool salsa, lettuce, cheese and avocado toppings. When prepared with Eggland’s Best eggs, they also provide more vitamins D, E & B12 as well as less saturated fat than ordinary eggs!
Ingredients
2 tsp vegetable oil
¼ cup milk
½ tomato, diced
¼ cup red bell pepper
¼ cup green bell pepper
¼ tsp chili powder
8 Tostada shells
½ cup shredded lettuce
½ cup cheddar cheese
½ cup chunky salsa
1 avocado, sliced
Preparation
- Whisk together eggs & milk in a small bowl and set aside
- Heat oil in a skillet over medium heat. Add tomato, peppers, and chili pepper. Saute until peppers are soft (approx 5 min)
- Pour egg mixture into skillet and stir carefully until eggs are cooked
- Divide eggs & peppers evenly over tostada shells
- Top with lettuce, cheese, salsa, & avocado slices as desired
Recipe Notes: Prep your toppings ahead of time so the eggs don't get cold when it's time to assemble!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 4 |
|---|---|
| Calories | 592 |
| Fat | 37.2g |
| Saturated Fat | 13.2g |
| Cholesterol | 279mg |
| Sodium | 663mg |
| Carbohydrates | 46.7g |
| Dietary Fiber | 6.2g |
| Protein | 18.7g |
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