Avocado and Feta Scramble Tostadas
Avocado and Feta Scramble Tostadas
Ingredients
- 2 large eggs
- 1 tablespoon milk
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1 teaspoon unsalted butter
- 1 corn tortilla
- 1/2 small avocado, pitted, peeled, and diced
- 1/4 cup feta cheese, crumbled
- 1 tablespoon fresh cilantro, chopped, for garnish
- 1 teaspoon hot sauce, optional, for serving
- 1 lime wedge, optional, for serving
Instructions
- 1
In a small bowl, whisk together the large eggs, milk, salt, and black pepper until well combined and slightly frothy.
⏱️ 1 min - 2
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.
⏱️ 1 min - 3
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.
⏱️ 3 min - 4
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.
⏱️ 2 min - 5
Place the toasted corn tortilla on a serving plate. Spoon the avocado and feta scramble directly onto the tortilla.
⏱️ 1 min - 6
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.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado and Feta Scramble Tostadas
Ingredients
- 2 large eggs
- 1 tablespoon milk
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1 teaspoon unsalted butter
- 1 corn tortilla
- 1/2 small avocado, pitted, peeled, and diced
- 1/4 cup feta cheese, crumbled
- 1 tablespoon fresh cilantro, chopped, for garnish
- 1 teaspoon hot sauce, optional, for serving
- 1 lime wedge, optional, for serving
Instructions
- 1
In a small bowl, whisk together the large eggs, milk, salt, and black pepper until well combined and slightly frothy.
⏱️ 1 min - 2
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.
⏱️ 1 min - 3
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.
⏱️ 3 min - 4
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.
⏱️ 2 min - 5
Place the toasted corn tortilla on a serving plate. Spoon the avocado and feta scramble directly onto the tortilla.
⏱️ 1 min - 6
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.
⏱️ 1 min