Low Fat Breakfast Tostada


1 can of low fat spicy refried beans*
5 eggs
1/2 large green pepper
1/2 onion
1 roma tomato
4 pieces of chopped turkey bacon*
1 handful low fat pepper jack cheese (or any cheese of your preference)
cilantro, chopped
salt & pepper
1 tbsp butter
2 corn tostada shells*


Beat eggs in a bowl with a splash of water (or milk).
Dice green pepper, onion, and tomato.
Preheat medium non-stick skillet over medium heat. Melt butter.
Add vegetables and saute just a few minutes to soften slightly.
Lower temperature to medium-low and add eggs. Cook slowly (the best trick for moist fluffy eggs!), stirring slowly and often in order for the eggs to cook consistently. Season with salt and pepper.
Meanwhile, turn oven on 300 degrees, and place tostada shells directly on rack to crisp. Watch so they don't burn, you just want them crispy. Cover both tostadas with spicy refried beans.
Just before the eggs are done, toss in the cheese and bacon. Right before you remove from eggs from heat, toss in chopped cilantro.
When eggs are done, split mixture between 2 tostada shells. Add guacamole, salsa,low fat sour cream or any other toppings you like. Enjoy! 

*Recipe has been modified from original version
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