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Heat broiler. In small bowl, whisk together eggs, milk, chile, salt and pepper. Melt butter in medium skillet over medium heat. Add eggs; cook 2 minutes or until softly scrambled, stirring frequently. Stir in 2 tbsp of the cilantro. Place tostada shells on small baking sheet. Divide scrambled eggs among shells; top with cheese. Broil 4-6 inches from heat 30-60 seconds or just until cheese is melted and bubbly. Sprinkle tostadas with remaining 1 tbsp cilantro; serve with salsa and avocado.
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Serving Size: 1 Serving (463g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 506 | ||
Calories from Fat: 344 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.2g | 51 % | |
Saturated Fat 16.8g | 84 % | |
Monounsaturated Fat 16.4g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 70.6mg | 22 % | |
Sodium 542.9mg | 19 % | |
Potassium 936.2mg | 25 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 14.8g | ||
Protein 22.9g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 506
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