Breakfast Tostada {With Spinach + Hummus}
Prep time: 
Cook time: 
Total time: 
Yield: 1 serving
 
Ingredients
  • 1 small (6 inch) soft flour tortilla (I used a Mission Fajita Super Soft Flour Tortilla)
  • ¼ teaspoon olive oil
  • 4 tablespoons hummus or refried beans (I used Warm Caramelized Onion + Chickpea Spread)
  • 3 cups (3 oz) lightly packed baby spinach
  • 1 teaspoon water
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 oz (30 g) sharp cheddar cheese, shredded
  • 1 large egg, cooked any way you want
Instructions
  1. Preheat oven to 400F.
  2. Brush the oil on one side of the tortilla and place the tortilla (oiled side down) onto a baking sheet; spread the hummus in an even layer on top.
  3. Add the spinach to a medium-sized skillet over medium heat with the water, salt, and pepper. Cook until the water evaporates and the spinach wilts, about 1 minute, stirring constantly. Spread the spinach on top of the hummus, and then sprinkle on the cheese.
  4. Bake until the cheese is melted and the tostada is warm throughout, about 8 minutes.
  5. When the tostada is almost finished cooking, cook the egg however you want (I did sunny-side up!).
  6. Place the egg on top of the tostada and serve immediately.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/breakfast-tostada-with-spinach-hummus/