Breakfast tostadas with whipped chipotle cottage cheese
30 min · 35 g protein · 385 cals / serving
Oven-crisped corn tostadas spread with smoky whipped chipotle cottage cheese, piled with crunchy shredded cabbage, a fried egg with lacy edges, fresh pico de gallo and a few slices of avocado. Smoky, tangy, creamy and crunchy in every bite.
Ingredients
Pico de gallo
- 2 medium tomatoes, finely diced
- 1/4 small white onion, finely diced
- 1/2 jalapeño, seeded, minced
- 2 tbsp fresh cilantro, chopped
- 2 tsp lime juice
- 1 pinch salt
Chipotle cottage cheese
- 1 1/4 cups cottage cheese (1%), low-fat
- 1 small pepper + 1 tsp sauce chipotle peppers in adobo sauce
- 1 tsp lime juice
- 4 small (6-inch) corn tortilla
- a light coat cooking spray
- 1 1/2 cups Chinese cabbage, finely shredded
- a light coat cooking spray
- 2 large eggs
- 1/2 cup liquid egg white, from a carton, cooked into the fried eggs
- a few thin slices avocado, thinly sliced
Steps
- Stir together the tomato, onion, jalapeño, cilantro, lime juice and salt for the pico de gallo and let it sit while you make the rest.
- Blend the cottage cheese with the chipotle and adobo sauce and the lime juice until silky and pale orange. Taste and add more chipotle if you like it hotter.
- Heat the oven to 400°F (or an air fryer to 375°F). Spray the tortillas lightly on both sides, lay them flat on a rack or tray and bake 8–10 minutes (air fryer 5–6), turning once, until golden, rigid and crackly. They crisp further as they cool. Spread each one thickly with chipotle cottage cheese and top with shredded cabbage.
- Heat a large nonstick frying pan over medium-high heat with a light coat of spray. Pour in the egg whites in two pools, crack an egg into the middle of each and fry 2–3 minutes until the whites are set with crisp edges and the yolks are done to your liking (fully set, 160°F, if serving anyone vulnerable). Cut each in half.
- Lay half an egg on each tostada, spoon over the pico de gallo with a little of its juice, add the avocado and eat straight away, while the tostadas are still crunchy.
Good to know
Can I use store-bought tostada shells?
Yes, and it saves ten minutes. Most are fried, so they are richer and saltier than oven-crisped tortillas: a score of about 64 instead of 71. Or skip the crisping and eat the tortillas soft as breakfast tacos.
Make the chipotle cottage cheese ahead?
It keeps 4 days in the fridge and is also great as a dip for vegetables, in burrito bowls or on baked potatoes.
Add beans?
A spoon of warm black or refried beans under the cottage cheese makes it heartier; mash them with a pinch of cumin.
Alternative
Per
- Calories
- 78
- Protein
- (37%)
- 7 g
- Fat
- (28%)
- 2 g
- Carbohydrates
- (36%)
- 7 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 209 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 770 kcal goes into the pot and 1028 g of ingredients comes out as about 982 g of food: 78 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.