So, about bananas. I’ve been buying them like crazy because Mike’s on one of his breakfast kicks (remember his orange phase?). Lately he’s been eating a banana a day for breakfast, but until about a week ago he refused to touch a banana that had a single brown spot on it. Even just the slightest hint of a brown spot and he wasn’t having it.
Side Note: See that pretty linen that’s under the plate? It was a gift from a dear friend, the talented Lorraine from Not Quite Nigella – she has impeccable taste!
Then one day he ate a perfectly ripe banana – brown spots and all. He came up to me and announced that not only does it taste really good with brown spots, but he read somewhere that bananas with brown spots prevent cancer. It made no difference to me that I had read that and told him about it months ago; I was just happy he would now be helping me eat through our bananas once they turn ripe, instead of leaving them for me to either make banana bread with or freeze for smoothies (because there are only so many bananas I can eat myself!). Life-changing, lol.
I also sometimes get on a kick with a certain food – especially for breakfast – but my breakfasts usually vary a bit more than his do (except my pre-workout cottage cheese, which I never deviate from!). This breakfast tostada was something new for me; it was a meal that I really enjoyed (and I served it with a perfectly ripe banana on the side!). This dish is complete with a good amount of protein (hummus, cheese, egg, and even spinach!), and is a wonderful way to get an extra serving of greens in your diet in the morning (there’s a full 3 cups of spinach wilted down!). Serve it with a piece of fruit for a well-balanced meal that will stick with you for at least four to five hours.
Back to bananas. People prefer them in all different stages of ripeness – I even know someone who will only eat them green! What color do you usually eat your bananas?
- 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
- Preheat oven to 400F.
- 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.
- 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.
- Bake until the cheese is melted and the tostada is warm throughout, about 8 minutes.
- When the tostada is almost finished cooking, cook the egg however you want (I did sunny-side up!).
- Place the egg on top of the tostada and serve immediately.
Disclaimer: I received the Mission super soft flour tortilla that I used in this recipe for free along with a sampling of their product; as always, opinions stated are my own.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
I LOVE this! I’ve made it three times now – twice for dinner and once for breakfast. It’s so delicious and healthy, and comes together so quickly! I’ve made it with cheddar and goat cheese, and it was delicious both ways.
zerrin, that looks like coarse salt and whole black peppercorns in the dish. Likely just for decoration. :)
I’m really excited to eat this when I wake in the morning!
I’d love this for breakfast – I’m a savory breakfast eater.
A very healthy and filling breakfast! Never thought of having hummus for breakfast, not a turkish way, but sounds great! And serving this tostada with banana makes a perfect complement! I don’t like bananas much, but as I know it’s healthy I try to eat 2-3 times a week and I prefer with brown spots as they taste beter.
BTW what is it in the small bowl you put in and out of the tray?
Very creative tostada for breakfast. Looks really great. I like my bananas a bit brown, like the one in the pic. So sweet and ripe at that point.
I do not like bananas by itself however, I freeze the for smoothies or use them in baking alot or with oatmeal sometimes. I am totally digging this breakfast – will have to try it soon.
Excuse me a moment while I ask myself a rhetorical question. Why in the world have I not been adding spinach & hummus to my daily breakfast routine of egg whites?! Thank you, Faith. I will now have a new breakfast obsession. :)
This tostada looks amazing!!! Love the addition of hummus!
I think this is the best way to start your day!
Quite my kind of breakfast except I tweak it using the griller – like a proper breakfast, but like it fast :D !
Mmmmm! The tostada looks great! I definitely go in streaks with my breakfasts (other meals too sometimes, but mostly breakfast). Right now I’m on a scrambled egg kick… I hope I never get sick of eggs!
LOVE everything about this one, Faith! And that egg on top looks cooked perfectly!
I’m like your hubby, I MUST have a banana for breakfast everyday and I ONLY like really ripe bananas. The spottier (is there such a word??? Hee), the better. But I’ve heard that the type of starch contained in green bananas is resistant starch, which makes you feel fuller and helps you burn fat more quickly.
Hummus is perfect at anytime of day. :)
Kim, Yup, I’ve heard that about the resistant starch in green bananas too! I’ve also heard that once bananas have brown spots they are actually much more nutritious though (full of antioxidants!), and may even help prevent cancer.
And you are so right about hummus. :)
Perfect breakfast idea, Faith!
Oh man, fried egg tostadas or tacos are a favorite at our house! LOVE. The spinach is a great idea–it kind of kicks the whole business up to an eggs florentine place. :)
That is really funny about the bananas Faith! We go through so many bananas around here, it’s hard to buy enough to even get any with brown spots!
This looks like such a fabulous recipe! Great breakfast idea!
this is totally my kind of breakfast!! love it, and will have to remember for the weekend :)
Bananas are one of the few fruits I can actually just eat whenever. I’m not much a fruit-craver, but bananas can always manage to satisfy :) I also love eggs for breakfast, in nearly every form. This breakfast is right up my alley!
This looks very scrumptious! I used to love bananas that just turned ripe, no brown spots. Now I prefer them a little green. I just finished the 21 day sugar detox and the only fruit we could eat was either green apple or green tipped bananas. Fruit never tasted as sweet to me!!
Patty, HUGE congrats to you on finishing 21 days – that is a an awesome accomplishment!
hummus for breakfast, all right! excellent tostada idea, faith. and for the record, i like my bananas as brown as brown can be. :)
These are perfect! Especially with that runny egg on top!
hahahahha- men are so funny. Josh wouldn’t tough avocado with a 10 ft pole a year ago. Now he eats avocado straight and guacamole like its his job. One day he just decided it was fantastic. Very delicious breakfast. The hummus is a fun touch
Scrumptiously healthy!
Cheers,
Rosa