Egg Tostada

Egg Tostada

23 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Camille McCracken
Recipe by  Camille McCracken

“This is a very fast and simple recipe that I came up with when trying to eat healthy! I think you'll enjoy it! It's also wonderful with lettuce, tomato and fat free sour cream.”

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Ingredients

Adjust Servings

Original recipe yields 1 tostada

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Directions

  1. In a medium bowl, beat together egg whites, 1/4 cup reduced-fat Cheddar cheese and 1/4 cup salsa.
  2. In a medium non-stick skillet over medium-high heat, brown both sides of the tortilla. Remove from heat.
  3. In the same skillet over medium-high heat, scramble the egg white mixture until no longer runny.
  4. Top tortilla with the scrambled egg mixture, remaining cheese and remaining salsa. Season with salt and pepper.

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Reviews (23)

Rate This Recipe
PULLEYHEATHER
7

PULLEYHEATHER

What a delicious surprise! I used 2 full eggs instead of 4 egg whites. I also mixed in some diced red peppers with the eggs and topped with freshed diced tomato instead of salsa. I really enjoyed it and it was very filling.

LINDA MCLEAN
6

LINDA MCLEAN

MMMMMMM good yummy lunch. I prefer to use the egg white in a carton as it tastes much like regular eggs. Other than that and adding a little green onion, I loved it! Thanks Camille!

~TxCin~ILove2Ck
4

~TxCin~ILove2Ck

This had excellent flavor. Too bad the texture was mushy. I didn't like the texture at all and couldn't get over the mush factor. Next time I will just cook the eggs and add the salsa after they are done. I used store brand medium salsa.

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Nutrition

Amount Per Serving (1 total)

  • Calories
  • 293 cal
  • 15%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 36.4 g
  • 12%
  • Protein
  • 34.2 g
  • 68%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 1569 mg
  • 63%

Based on a 2,000 calorie diet

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