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Scrambled Egg Tostadas Recipe
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Eggs||8 , slightly beaten|
|Sour cream||8 Ounce, divided (Any Commercial Brand)|
|Monterey jack cheese||2 Ounce, shredded|
|Mild taco sauce||2 Tablespoon (Any Commercial Brand)|
|Garlic salt||1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Tostadas||6 (Any Commercial Brand)|
|Shredded lettuce||2 Cup (32 tbs)|
|Tomato||1 Large, chopped|
|Green pepper||1 Medium, chopped|
|Sliced ripe olives||3 Tablespoon|
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 mg107.5%
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
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.