Ingredients
- 1 cassava flour tortilla
- 1 large Pete & Gerry's eggs
- 1 tablespoon shredded habanero cheddar
- 2 tablespoons mashed avocado
- 2 teaspoons habanero hot sauce
- Cilantro, optional for garnish
- Pinch of kosher salt
Servings: 1
Amount Per Serving
- Calories 220
- Fat Cal. 120
- Total Fat 13g (20% DV)
- Sat. Fat 5g (25% DV)
- Trans Fat 0g
- Cholest. 195mg (65% DV)
- Sodium 420mg (18% DV)
- Total Carb. 17g (6% DV)
- Fiber 4g (16% DV)
- Sugars 3g
- Protein 9g
- Vitamin A (10% DV)
- Vitamin C (6% DV)
- Calcium (10% DV)
- Iron (8% DV)
- Vitamin D (10% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 1 tostada
Ingredients
- 1 cassava flour tortilla
- 1 large Pete & Gerry's eggs
- 1 tablespoon shredded habanero cheddar
- 2 tablespoons mashed avocado
- 2 teaspoons habanero hot sauce
- Cilantro, optional for garnish
- Pinch of kosher salt
Servings: 1
Amount Per Serving
- Calories 220
- Fat Cal. 120
- Total Fat 13g (20% DV)
- Sat. Fat 5g (25% DV)
- Trans Fat 0g
- Cholest. 195mg (65% DV)
- Sodium 420mg (18% DV)
- Total Carb. 17g (6% DV)
- Fiber 4g (16% DV)
- Sugars 3g
- Protein 9g
- Vitamin A (10% DV)
- Vitamin C (6% DV)
- Calcium (10% DV)
- Iron (8% DV)
- Vitamin D (10% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
A heat-lover's breakfast for one, this tostada is loaded with the intense spicy-sweet flavor of habanero. It starts with a cassava flour tortilla (which can be swapped for a traditional flour or corn tortilla, depending on your preference) toasted over an open flame. This serves as a landing pad for mashed avocado, an egg soft-scrambled with shredded habanero cheddar, and more heat via a drizzle of habanero hot sauce.
Directions
- Toast tortilla over an open flame on a stove top or in a cast iron pan on medium heat until crispy.
- In small bowl, whisk together egg and shredded cheese. Cook over low heat in a nonstick skillet until soft scrambled. Season with salt to taste.
- To assemble, place the toasted tortilla on a plate, spread the mashed avocado on top, then add scrambled eggs. Finish the dish with hot sauce and cilantro if using.
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