How to make Egg Tostada-Frittata with Rainbow Tomato Salsa
Provided by @MakeItYours
Number Of Ingredients 21
Steps:
- Chop the tomatoes and place in a mixing bowl. Add the red onion, scallions, jalapeños and cilantro.
- Dress with lime juice and salt and toss to combine. Let stand until ready to use.
- Pre-heat a 10-12-inch nonstick skillet over medium heat with EVOO. Also pre-heat the broiler with the rack positioned in the middle of the oven.
- To the hot EVOO add the bacon and render, about 2-3 minutes. Add the onion and red chili peppers and cook for about 4-5 minutes to soften them. Beat the eggs with the hot sauce, salt and pepper. Lightly crush the tortillas and add them to the pan; pour the eggs overtop and stir to combine. Settle the eggs and lightly brown them, then transfer the pan to the center of the oven and broil the eggs for 6-7 minutes, or until lightly golden.
- Meanwhile, in a small saucepan over medium heat, heat the spicy vegetarian refried beans with a splash of water to thin them out.
- Shred the cheeses with a box grater and combine.
- Remove the eggs from the oven and spread the refried beans overtop, stopping 1-inch from the edge all around. Top with shredded cheese and pickled jalapeños and return to the oven for 1-2 more minutes to melt the cheese. Remove the egg tostada-frittata from the oven and top it with shredded lettuce. Lightly drain off the tomato water from the tomato mixture and mound the salsa over the lettuce.
- Serve extra salsa at the table.
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