Cheesy Spinach Breakfast Tostada

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Cheesy Spinach Breakfast Tostada

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Entire recipe: 217 calories, 9.5g total fat (3.5g sat. fat), 416mg sodium, 18.5g carbs, 3g fiber, 4g sugars, 12g protein

Prep: 5 minutes

Cook: 10 minutes

Entire recipe: 217 calories, 9.5g total fat (3.5g sat. fat), 416mg sodium, 18.5g carbs, 3g fiber, 4g sugars, 12g protein
Prep: 5 minutes
Cook: 10 minutes

Ingredients

1 tsp. light whipped butter or light buttery spread (like Brummel & Brown)

One 6-inch corn tortilla

2 cups chopped spinach leaves

1 wedge The Laughing Cow Light Creamy Swiss cheese

1 tsp. reduced-fat Parmesan-style grated topping

1/8 tsp. garlic powder

1 tbsp. finely chopped pouched sun-dried tomatoes (or HG Alternative)

1 large egg

Directions

Bring a skillet to medium-high heat. Add butter, and let it coat the bottom. Cook tortilla until lightly browned, about 2 minutes per side. Transfer to a plate.

In a medium microwave-safe bowl, microwave spinach leaves for 45 seconds, or until wilted. Blot away excess moisture. Add cheese wedge, Parm-style topping, and garlic powder, and mix until uniform. Microwave for 30 seconds, or until warm.

Spread spinach mixture onto tortilla, and top with sun-dried tomatoes.

Spray the skillet with nonstick spray, and bring to medium heat. Cook egg per your preference (we like it over medium!), about 3 minutes.

Place egg over the loaded tostada, and enjoy!

MAKES 1 SERVING

HG Alternative: If you can only find sun-dried tomatoes that are packed in oil, drain and rinse them really well, and then pat dry. This will get rid of excess fat.


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Publish Date: 2014-06-17

Author: Hungry Girl

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