YOUR SOLIN GENERATED RECIPE
Spinach and Egg Breakfast Tostada
A crispy corn tortilla topped with protein-rich scrambled eggs and sautéed spinach, finished with a creamy dollop of Greek yogurt and salty feta.
INGREDIENTS
1 large corn tortilla
1 large egg
0.75 cup egg whites
1 cup fresh spinach
0.25 cup canned black beans
1 oz feta cheese
0.25 cup plain non-fat Greek yogurt
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat a skillet over medium heat and lightly toast the corn tortilla until it is golden and crispy on both sides.
In the same skillet, add the olive oil and sauté the fresh spinach until it is just wilted and vibrant green.
In a small bowl, whisk together the egg, egg whites, sea salt, black pepper, and garlic powder until well combined.
Pour the egg mixture into the skillet with the spinach, add the black beans, and scramble gently until the eggs are fully cooked but still moist.
Place the crispy tortilla on a plate and pile the spinach and egg scramble high on top.
Garnish the tostada with a dollop of Greek yogurt and a sprinkle of crumbled feta cheese before serving.