Veggie and Egg White Breakfast Tostadas

About This Recipe

An egg white and veggie scramble with creamy melted cheese on baked tostadas.

Ingredients

• 1 1/2 Tablespoon 24g Olive Oil
• 4 oz Carrots (peeled and diced)
• 1 Red Bell Pepper (diced)
• 2 Poblano Peppers (diced)
• 4 oz Mushrooms (chopped)
• 1 teaspoon Kosher Salt
• 1 handful Cilantro (chopped)
• 1 handful Spinach (chopped)
• 2 cups Liquid Egg Whites
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Ground Cumin
• 1/4 teaspoon Black Pepper
• 2 oz Queso Oaxaca or Monterey Jack Cheese
• 6 Baked Tostadas
• 3 oz Queso Oaxaca
• 3 cups 390g Low Fat Refried Pinto or Black Beans (optional)

Instructions

1. Heat 1 tablespoon (16g) olive oil in a large skillet over medium-high heat. Add the carrots, peppers, mushrooms, and salt. Cook for 8-10 minutes, stirring occasionally, until the carrots are tender. Add the cilantro and spinach. Stir until the spinach wilts, about 30 seconds. Transfer to a bowl and set aside.
2. Reduce the heat to medium and add 1/2 tablespoon (8g) olive oil to the skillet. Add the egg whites and cook to scramble. Once fully cooked, turn off the heat and add the garlic powder, cumin, black pepper, cooked veggies, and 2 oz of cheese. Stir well and set aside.
3. To keep the tostadas crisp, add the tostadas to a baking sheet. Bake in a 400ºF oven for 4-6 minutes until crispy (watch out for too much browning).
4. To assemble, add 1/2 cup of refried beans to each tostada, followed by about 6 oz of the egg white scramble. Top each with 1/2 oz of cheese. Bake for an additional 6-8 minutes until the cheese is fully melted.
5. Serve with chopped cilantro, guacamole, salsa or hot sauce, or your choice of toppings.