Breakfast Spinach Tostada w/ Hummus



Keep it Healthy. Keep it Delicious!


  • 1 whole (6 Inch) Soft Flour Tortilla
  • ¼ teaspoons Olive Oil
  • 4 Tablespoons Hummus Or Refried Beans
  • 3 cups Lightly Packed Baby Spinach
  • 1 teaspoon Water
  • 1 pinch Salt
  • 1 pinch Black Pepper
  • 1 ounce, weight Sharp Cheddar Cheese, Shredded
  • 1 whole Large Egg, Cooked Any Way You Want


Preheat oven to 400 F.

Brush the oil on one side of the tortilla and place the tortilla (oiled side down) onto a baking sheet. Spread the hummus in an even layer on top.

Add the spinach to a medium-sized skillet over medium heat with the water, salt, and pepper. Cook until the water evaporates and the spinach wilts, about 1 minute, stirring constantly. Spread the spinach on top of the hummus, and then sprinkle on the cheese.

Bake until the cheese is melted and the tostada is warm throughout, about 8 minutes.

When the tostada is almost finished cooking, cook the egg however you want (scrambled, sunny-side up, and etc).

Remove the pan from the oven and put the tostada on a plate. Place the egg on top of the tostada and serve immediately.