50+ Friends Club Cookbook -- Eggs and Cheese -- Eggs and Cheese Tostadas

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Eggs and Cheese Tostadas

From the Kitchen of: Kathleen

3/4	cup	salsa (hot or mild)
1/2	cup	black beans, rinsed and mashed
1/2	cup	fresh parsley, finely chopped
1/4	stick	butter
6	large	eggs
4	tsp	water
1/2	cup	white Cheddar cheese, grated
3	Tbsp	cream cheese, cubed
2		tostada shells, warmed

Mix the salsa, mashed beans and half of the parsley in a bowl. Season to taste with salt and pepper and set aside.
In a heavy skillet, melt the butter over medium low heat. Beat the eggs until lemon colored, add the remaining parsley and water. Mix well and pour into the hot skillet. Add the cheeses and cook stirring constantly until creamy (about 5 minutes). Eggs should be set but not hard.
Spoon the egg mixture into the warm tostata shells.
Top with salsa mixture.
Makes 2 large servings or 4 smaller servings.
Recipe is easy to double or triple for a crowd.