Scrambled Egg Tostada
1 teaspoon ground cumin
1 teaspoon chili powder
salt and pepper to taste
2 tablespoons olive oil
1 cup asparagus tips, chopped
1/2 cup medium onion, chopped
4 cloves garlic, minced
1 cup mushrooms
2 Roma tomatoes, seeded, chopped
5 flour tortillas
3 ounces of shredded cheddar cheese
Fry the flour tortillas in canola oil until puffy and crispy. Drain. set aside.
Scramble the eggs in a small mixing bowl, add the cumin , chili powder, salt and pepper, scrambled to blend. Set aside.
In a large skillet heat the olive oil, add the onion and asparagus and cook until the onions are soft. Add the mushrooms and cook until the mushrooms are soft. Add the garlic and tomato and cook for two or three minutes taking care not to burn the garlic. Set Aside.
In spray another large skillet with non stick cooking spray and let heat for about one minute. add the eggs and scramble until done. Put in the other skillet with the vegetable mixture and stir to combine.
Place a flour tortilla on a plate and place some of the egg mixture on top of it. Add a spoon full of salsa in the middle and sprinkle 2 tablespoons of cheddar cheese on top.
Serve with oven roasted potatoes and pearl onions, remember to put these in before making the the Scrambled Egg Tostadas. Serves 5