Yum! Who doesn't love breakfast for dinner once in a while?! We don't eat a ton of eggs anymore. I just can't bring myself to eat them after I've read so much about hormones and antibiotics and the treatment of the chickens. So, I either wait until we can get some from my father-in-law who buys them from a local farm or I pay $5.00 per dozen for hormone free, antibiotic free, grain fed, free-range chicken eggs <whew, that's a mouthful>! The problem is that when I pay so much for the eggs, I save them until I'm having a head over heels, gonna cry if I don't get them, craving.
The "craving" has been stalking me since I made veggie tostadas the other night. I even had a dream that I was making a bazillion variations of the wonderful tostada including a breakfast one smothered in eggs, veggies and cheese --- is that weird? That must have been after I had some rice krispie squares before bed; I have the craziest dreams if I eat sugar late at night :-)
So, today I broke down and decided to use some of my precious eggs to make breakfast tostadas for dinner. This is another quick and easy meal that you can whip up in just a few minutes. Thursday is TV night for me, so I actually stick to my plan of making a quick and easy meal so I can have myself plopped on the couch by 8 p.m.
Makes 2 tostadas
These are easy and delicious and I love that they are appropriate for anytime of day!
1 tbsp olive oil
2 tbsp unsweetened almond milk (or any milk would do)
pinch salt & pepper
1 c chopped veggies (I used onion, pepper, spinach and mushroom)
2 tbsp salsa, optional
1/4 c shredded cheese
2 corn tortillas
Preheat oven to 350.
Heat oil in a large skillet over medium heat. Add veggies and cook for 5 - 6 minutes until they are soft. Drain off any excess liquid that might have come from the veggies.
In a small mixing bowl, combine the eggs, milk, salt & pepper. Whisk the mixture until the eggs are well scrambled. I DO NOT like egg whites, so I mix mine really well :-)
Add the egg mixture to the skillet and cook with the veggies. Make sure you stir often.
While the egg mixture is cooking, place your corn tortillas in the oven on the middle rack. Leave them for only a few minutes. You want them to be crispy and starting to brown.
Remove the tortillas from the oven and start to prepare your tostadas. First put your egg mixture onto the tostada, followed by the salsa and the cheese.
Return the tostadas to the oven and bake until the cheese is all melty and delicious.
Remove the tostadas from the oven, serve and enjoy.
These would go really well with sweet potato homefries!
I hope you have a lovely evening and are able to get out to enjoy some of this amazing Spring weather. Check out the first of our Spring flowers. They smell DIVINE. Sadly all of the flowers in my backyard aren't doing so well. I think they've all been "watered" by Hank :-) Oh well, he's so darn cute, what can I do?!
Do you have a favourite breakfast meal that you love having for dinner?