Reviewed: Apr. 17, 2012

My changes seem greater considering the simplicity of the recipe but I wanted to review it anyway. I used my small skillet and egg beaters, simply poured in the egg, added some leftover diced green pepper and covered-no scrambling. When it was cooked through I used the same burner to warm the tostada for a couple of seconds per side. I then put the perfectly-sized egg on the tostada and topped with the cheese(sharp cheddar) and a little green onion. I didn't have any salsa so used several dashes of chipotle hot sauce(tobasco) on top and this was very good. I liked the crunch of the shell. It was a nice change from breakfast burritos.

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Reviewer:

linda2d

Cooking Level: Intermediate

Reviewed: Jul. 23, 2011

Easy & delicious!!!

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Reviewer:

Lin

Reviewed: Jun. 10, 2011

very yummy. I used one less egg though and I thought that made it taste better.

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Reviewer:

Isabelle

Reviewed: Feb. 24, 2011

I used a whole wheat tortilla because that is all I had. I added some fresh tomatoes to top off an already fantastic yummy lunch!

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Reviewer:

tanita4

Cooking Level: Intermediate

Home Town: Orange, California, USA

Reviewed: Dec. 1, 2010

The strangest texture ever...could it be because I used whole eggs rather than egg whites? I doubt it. Seems like a lot of you had the same problem. However, the flavor would have been pretty awesome if it weren't for the mushy texture!

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steph84106

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Cooking Level: Beginning

Reviewed: Oct. 2, 2010

I was hoping for something I could make with the few ingredients I had on hand and of course hoped it would taste good. Maybe it would help if I had been from Mexico but I did not care for this. I wish it tasted as good as it smelled.

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LAD

Reviewed: Aug. 3, 2010

This egg tostada was so good! I used 2 whole eggs instead of 4 egg whites and a regular tortilla, making it higher calorie, but it was still delicious! I will definitely try adding sour cream next time! Mmm

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MissMissy

Cooking Level: Intermediate

Home Town: Barstow, California, USA

Living In: Oak Island, North Carolina, USA

Reviewed: May 30, 2010

The eggs cooked really weird and they almost looked like baby food so next time I would leave the cheese and salsa out of the beaten eggs and just add them ontop. Very easy would be great with some green onion on top!

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amandak23k

Cooking Level: Intermediate

Reviewed: Apr. 30, 2009

This had excellent flavor. Too bad the texture was mushy. I didn't like the texture at all and couldn't get over the mush factor. Next time I will just cook the eggs and add the salsa after they are done. I used store brand medium salsa.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Apr. 22, 2009

A quick and easy meal to prepare - I saw this recipe and 5 minutes later - I was eating it! I used liquid egg whites and added a little of the salsa to the egg whites. After I started to eat it, a lot of liquid (i guess from the salsa?)dripped out. Next time I will wrap it with some foil or parchment paper on the bottom to keep everything in. Good recipe.

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