Breakfast Tostada {With Spinach + Hummus}
Try this Breakfast Tostada {With Spinach + Hummus} recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 pinch salt
- 1 pinch black pepper
- 1/4 teaspoon olive oil
- 1 teaspoon water
- 1 small (6 inch) soft flour tortilla (i used a mission faj
- 4 tablespoons hummus or refried beans (i used warm caramelized o
- 3 cups (3 oz) lightly packed baby spinach
- 1 oz (30 g) sharp cheddar cheese shredded
- 1 large egg cooked any way you want
- Carbohydrate 0.12962 g
- Cholesterol 0 mg
- Fat 0.28776999955 g
- Fiber 0.053 g
- Protein 0.0219 g
- Saturated Fat 0.040794999937864 g
- Serving Size 1 1 serving (34g)
- Sodium 0.291124999590304 mg
- Sugar 0.07662 g
- Trans Fat 0.00789624998781407 g
- Calories 3 calories
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.
