Breakfast Tostada

On my latest trip to the grocery store I found a great new brand of chips called Sanissimo.  I cannot find a website for them to save my life and the only place I have seen them is at HEB.  They are oven baked corn chips, tostadas, and crackers.  These are a great alternative for full fat chips, especially if you are having Mexican food.  One serving of the chips has only 2 grams of fat, 120 calories, no cholesterol, and 190 mg of sodium.  Plus, they are gluten free if that's a concern for you.  Easy snacks are hard to come by so I stocked up!  I decided to use them yesterday at lunch and came up with what I'll call an Egg Tostada.  You can make as much or as little as you need.  The following made 2 tostadas (1 serving)

Egg Tostada

Ingredients:

• Extra Firm Silken Tofu (optional)
• Low Sodium Chicken Broth
• 1 clove minced garlic
• Pinch of cayenne pepper
• 2 Tablespoons minced shallots
• 1/4 cup sliced mushrooms
• 1/2 cup Egg Beaters
• 2 Tablespoons Pace Picante Pico de Gallo 
• 1/4 cup Daiya Pepperjack Cheese Shreds (or any low-fat cheese)
• 2 Sanissimo Oven Baked Corn Tostadas
• 1 Tablespoon chives

Directions:
Cut tofu (as much as you want) into 1 inch cubes.  Heat pan on medium-high heat. Add tofu, garlic, shallots, cayenne pepper,  mushrooms and a few tablespoons of chicken broth (enough for the tofu and mushrooms to soak up).  Cook for about 10 minutes, until mushrooms are done.  During this time, add additional chicken broth if mushrooms begin to look dry.  Add Egg Beaters and cook until eggs are scrambled.

Divide egg mixture and put onto each tostada.  Top each with pico de gallo, cheese, and chives. 

Quick and easy for breakfast or brunch!