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Egg With Green Beans, Tomato and Onion Breakfast Tostada

Egg With Green Beans, Tomato and Onion Breakfast Tostada

If you're looking for a nutrient packed gluten-free breakfast, look no further! This breakfast tostada has a variety of green beans, tomatoes, onion and a spicy kick of jalapeño. It will become your favorite breakfast of choice. Place it all atop a baked corn tostada and you've got yourself a delicious hearty breakfast or brunch meal.

by Ericka Sanchez

What you'll need

  • 3 cups fresh green beans
  • 4 cups water
  • 2 tablespoon canola oil
  • 1/2 medium onion, chopped
  • 1 jalapeño, chopped (optional)
  • 2 Roma tomatoes, chopped
  • 1 teaspoon salt
  • 2 garlic cloves, chopped
  • 5 eggs

How to make it

  1. Rinse green beans and cut off tips. Chop in 1/2" inch pieces.
  2. In a medium stock pot, boil water and add green beans. Boil for 6 minutes. Drain and set aside.
  3. In a large skillet, heat oil over medium heat. Sauté onions and garlic for 1 minute. Add tomatoes, green beans, jalapeño and cilantro.
  4. In a medium mixing bowl, whisk eggs and salt until thoroughly combined.
  5. Pour eggs in green bean mixture and carefully fold in with spatula until eggs are thoroughly cooked.  Serve immediately.

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