Mindful Sodexo 
Two crispy tortillas piled with eggs, grilled peppers, onions, cheddar cheese, avocado, pico de gallo, and fresh cilantro
Nutrition Facts:
Calories: 280, Carbs: 33g, Protein: 17g, Fat: 9g, Sat. Fat: 2.5g, Cholesterol: 10mg, Sodium: 750mg, Fiber: 7g
Prep Time: 8 to 10 minutes Cook time: 10 to 12 minutes Yield: 8 tostadas; 2 tostadas each
Southwestern Breakfast Tostada
Southwestern Breakfast Tostadas
- 2 cups thinly sliced red pepper
- 2 cups thinly sliced red onion
- ½ teaspoon Kosher salt
- ¾ teaspoon ground black pepper, divided
- 8 corn tortillas
- 2 cups egg whites or 10 egg whites
- 1/8 teaspoon ground black pepper
- ¼ cup and 2 Tablespoons shredded Cheddar cheese
- 1 avocado, seed removed and sliced into 8
- ½ cup pico de gallo or salsa
- ¼ cup roughly chopped fresh cilantro
To Prepare Southwestern Breakfast Tostada:
- 1. Heat a sauté pan over medium-high heat. Coat with cooking oil spray. Add peppers and onion. Season with ½ teaspoon salt and ½ teaspoon pepper and sauté for 5 minutes or until soft.
- 2. Heat a non-stick skillet over medium heat. Coat with cooking oil spray. Add egg whites and cook until scrambled. Remove from heat.
- 3. Warm tortillas in a saute pan or microwave 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 in a preheated 425 degree Fahrenheit oven for 5 minutes or until thoroughly heated.
- 7. As needed, plate two tostadas. Top each with:
-1 slice of avocado
-1 Tablespoon salsa
-1 1/2 teaspoons cilantro. - 8. Enjoy immediately!
