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