Scrambled Egg Tostadas Recipe




 Chopped onion1⁄2 Cup (8 tbs)
 Butter/Margarine2 Tablespoon, melted
 Eggs8 , slightly beaten
 Sour cream8 Ounce, divided (Any Commercial Brand)
 Monterey jack cheese2 Ounce, shredded
 Mild taco sauce2 Tablespoon (Any Commercial Brand)
 Garlic salt1⁄2 Teaspoon
 Ground cumin1⁄4 Teaspoon
 Tostadas6 (Any Commercial Brand)
 Shredded lettuce2 Cup (32 tbs)
 Tomato1 Large, chopped
 Green pepper1 Medium, chopped
 Sliced ripe olives3 Tablespoon

Nutrition Facts

Serving size

Calories 564 Calories from Fat 315

% Daily Value*

Total Fat 36 g56.1%

Saturated Fat 13.9 g69.3%

Trans Fat 0 g

Cholesterol 322.4 mg

Sodium 609.9 mg25.4%

Total Carbohydrates 47 g15.7%

Dietary Fiber 4.3 g17.3%

Sugars 4.4 g

Protein 17 g34.8%

Vitamin A 141.3% Vitamin C 66.3%

Calcium 23.1% Iron 13.7%

*Based on a 2000 Calorie diet


Saute onion in butter in a large skillet until tender.
Combine eggs, 1/2 cup sour cream, cheese, 2 tablespoons taco sauce, garlic salt, and cumin, mixing well, pour over onion in skillet.
Cook egg mixture over medium heat, stirring often, until eggs are firm but still moist.
Set aside, and keep warm.
Bake tostadas according to package directions.
Place tostadas on serving plates, top with lettuce, egg mixture, tomato, green pepper, remaining 1/2 cup sour cream, and olives.
Serve immediately with additional taco sauce, if desired.