Entire recipe: 217 calories, 9.5g fat, 416mg sodium, 18.5g carbs, 3g fiber, 4g sugars, 12g protein -- PointsPlus® value 5*
This Mexican-inspired morning meal is cram-packed with flavor. Dig in!
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
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.