An Edible Mosaic


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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.

Ingredients

1 small (6 inch) soft flour tortilla (I used a Mission Fajita Super Soft Flour Tortilla)¼ tsp olive oil4 Tbsp hummus or refried bean (I used warm caramelized onion + chickpea spread)3 cup lightly packed baby spinach1 tsp water pinch of salt pinch of black pepper1 oz sharp cheddar cheese, shredded1 large egg, cooked any way you want

Directions

  1. Preheat oven to 400F.
  2. 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.
  3. 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.
  4. Bake until the cheese is melted and the tostada is warm throughout, about 8 minutes.
  5. When the tostada is almost finished cooking, cook the egg however you want (I did sunny-side up!).
  6. Place the egg on top of the tostada and serve immediately.

 

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Tags: Breakfast, Brunch, Healthy, Vegetarian, Egg

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