Description
This breakfast tostada was something new for me. It was a meal that I really enjoyed. This dish is complete with a good amount of protein (hummus, cheese, egg and even spinach), and is a wonderful way to get an extra serving of greens in your diet in the morning. There’s a full 3 cups of spinach wilted down! Serve it with a piece of fruit for a well-balanced meal.
Ingredients
- 1 whole (6 Inch) Soft Flour Tortilla
- ¼ teaspoons Olive Oil
- 4 Tablespoons Hummus Or Refried Beans
- 3 cups Lightly Packed Baby Spinach
- 1 teaspoon Water
- 1 pinch Salt
- 1 pinch Black Pepper
- 1 ounce, weight Sharp Cheddar Cheese, Shredded
- 1 whole Large Egg, Cooked Any Way You Want
Preparation
Preheat oven to 400 F.
Brush the oil on one side of the tortilla and place the tortilla (oiled side down) onto a baking sheet. Spread the hummus in an even layer on top.
Add the spinach to a medium-sized skillet over medium heat with the water, salt, and pepper. Cook until the water evaporates and the spinach wilts, about 1 minute, stirring constantly. Spread the spinach on top of the hummus, and then sprinkle on the cheese.
Bake until the cheese is melted and the tostada is warm throughout, about 8 minutes.
When the tostada is almost finished cooking, cook the egg however you want (I did sunny-side up).
Remove the pan from the oven and put the tostada on a plate. Place the egg on top of the tostada and serve immediately.
