By An Edible Mosaic
This breakfast tostada was something new for me; it was a meal that I really enjoyed (and I served it with a perfectly ripe banana on the side!). 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 that will stick with you for at least four to five hours.
Serving Size: 1 Prep Time: 2 mins Total Time: 12 mins
1 small (6 inch) soft flour tortilla (I used a Mission Fajita Super Soft Flour Tortilla)
¼ tsp olive oil
4 Tbsp hummus or refried bean (I used warm caramelized onion + chickpea spread)
3 cup lightly packed baby spinach
1 tsp water
pinch of salt
pinch of black pepper
1 oz sharp cheddar cheese, shredded
1 large egg, cooked any way you want
Preheat oven to 400F.
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!).
Place the egg on top of the tostada and serve immediately.
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