Egg Tostada Recipe -
Egg Tostada Recipe
  • READY IN 25 mins

Egg Tostada

Recipe by  

"This is a very fast and simple recipe that I came up with when trying to eat healthy! I think you'll enjoy it! It's also wonderful with lettuce, tomato and fat free sour cream."

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Ingredients Edit and Save

Original recipe makes 1 tostada Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. In a medium bowl, beat together egg whites, 1/4 cup reduced-fat Cheddar cheese and 1/4 cup salsa.
  2. In a medium non-stick skillet over medium-high heat, brown both sides of the tortilla. Remove from heat.
  3. In the same skillet over medium-high heat, scramble the egg white mixture until no longer runny.
  4. Top tortilla with the scrambled egg mixture, remaining cheese and remaining salsa. Season with salt and pepper.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 25, 2007

What a delicious surprise! I used 2 full eggs instead of 4 egg whites. I also mixed in some diced red peppers with the eggs and topped with freshed diced tomato instead of salsa. I really enjoyed it and it was very filling.

Most Helpful Critical Review
Dec 03, 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!


28 Ratings

Jul 23, 2003

MMMMMMM good yummy lunch. I prefer to use the egg white in a carton as it tastes much like regular eggs. Other than that and adding a little green onion, I loved it! Thanks Camille!

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.

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.

Jul 23, 2011

Easy & delicious!!!

Jun 01, 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!

Mar 13, 2006

This was really good. Eggs, cheese and salsa are an excellent combination!


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  • Calories
  • 293 kcal
  • 15%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 34.2 g
  • 68%
  • Sodium
  • 1569 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

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