Santa Fe Breakfast Tostadas
NUT
FREE
PALEO
DIET
This tostada is a vibrant tower of delicious veggies, tender chicken, and fresh protein-rich eggs, all topped with smooth, rich avocado mash and tangy homemade yogurt.
| Prep Time 15 minutes |
Cook Time 7 minutes |
Makes 2 tostadas |
Serving Size 1 tostada |
INGREDIENTS
4 large eggs
4 TB. ghee or animal fat
1 cup cooked chicken, shredded
1 clove garlic, minced
½ cup sliced red onions
1 cup chopped tomatoes
½ cup chopped scallions, white and green parts
½ cup sliced brown button mushrooms
½ cup peeled and coarsely grated carrots
1 cup zucchini, halved and cut in ½-in. (1.25cm) half moons
1 cup yellow summer squash, halved and cut in ½-in. (1.25cm) half moons
¼ cup fresh cilantro leaves, chopped
½ tsp. sea salt
½ cup mashed avocado
½ cup Yogurt (optional)
METHOD
1 In a small bowl, whisk eggs until foamy. Heat a medium skillet over medium-high heat.
2 Add 2 tablespoons ghee, chicken, garlic, red onions, tomatoes, scallions, brown button mushrooms, carrots, zucchini, yellow squash, cilantro, and sea salt, and cook, stirring regularly, for 5 minutes or until tender. Transfer to a plate and keep warm.
3 Add remaining 2 tablespoons ghee to the skillet, and pour egg mixture in the center of the skillet. Using a spatula, gently push cooked parts of eggs from the outer edges of the skillet toward the center so uncooked eggs can reach hot skillet surface.
4 Cook for about 2 minutes, gently moving cooked egg portions as needed until top surface of eggs is thickened and no visible liquid egg remains.
5 Divide vegetables between 2 serving plates or bowls. Top each serving with ½ of scrambled eggs, ¼ cup avocado, and ¼ cup Yogurt (if using).