Time to prepare: 15 min
Time to cook: 10 min
This recipe is satisfying and full-flavoured, while managing to keep the calories in check. With 5 vegetables and low fat milk and Cheddar, you can enjoy this tostada guilt-free. The salsa and chili powder add just the right amount of zest.
1/4 cup (60 mL)milk (1%)
2 tsp (10 mL)vegetable oil
1 large tomato, diced
1/4 cup (60 mL)diced red pepper
1/4 cup (60 mL)diced orange pepper
1/8 tsp (0.5 mL)chili powder (optional)
8 tostada shells
1/2 cup (125 mL)shredded low-fat Cheddar cheese
1/2 cup (125 mL)chunky salsa
1/2 cup (125 mL)shredded lettuce
STEP 1 Whisk eggs and milk in small bowl; set aside.
STEP 2 Heat oil in skillet over medium heat. Add tomato, peppers and chili powder (if using); sauté until peppers are tender, about 5 minutes.
STEP 3 Pour egg mixture into skillet and cook, stirring gently, until eggs are just set, about 5 minutes.
STEP 4 Divide egg mixture equally over tostada shells. Top with cheese, salsa and shredded lettuce.