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In a small bowl, whisk together the large eggs, milk, salt, and black pepper until well combined and slightly frothy.
Heat the unsalted butter in a non-stick frying pan over medium-low heat. Once the butter is melted and shimmering, pour in the egg mixture.
As the eggs begin to set around the edges, gently push them towards the center of the pan with a spatula, allowing the uncooked egg to flow underneath. Continue cooking and gently folding until the eggs are mostly set but still slightly moist, about 2 to 3 minutes. Remove from heat.
While the eggs are cooking, toast the corn tortilla. You can do this by placing it directly over a gas burner on low heat for about 30 seconds per side until lightly browned and crisp, or in a dry pan over medium heat for 1 to 2 minutes per side, or in a toaster oven until crisp.
Place the toasted corn tortilla on a serving plate. Spoon the avocado and feta scramble directly onto the tortilla.
Top the tostada with the diced small avocado and crumbled feta cheese. Garnish with chopped fresh cilantro. Serve immediately with a drizzle of hot sauce and a lime wedge, if desired.

In a small bowl, whisk together the large eggs, milk, salt, and black pepper until well combined and slightly frothy.
Heat the unsalted butter in a non-stick frying pan over medium-low heat. Once the butter is melted and shimmering, pour in the egg mixture.
As the eggs begin to set around the edges, gently push them towards the center of the pan with a spatula, allowing the uncooked egg to flow underneath. Continue cooking and gently folding until the eggs are mostly set but still slightly moist, about 2 to 3 minutes. Remove from heat.
While the eggs are cooking, toast the corn tortilla. You can do this by placing it directly over a gas burner on low heat for about 30 seconds per side until lightly browned and crisp, or in a dry pan over medium heat for 1 to 2 minutes per side, or in a toaster oven until crisp.
Place the toasted corn tortilla on a serving plate. Spoon the avocado and feta scramble directly onto the tortilla.
Top the tostada with the diced small avocado and crumbled feta cheese. Garnish with chopped fresh cilantro. Serve immediately with a drizzle of hot sauce and a lime wedge, if desired.