INGREDIENTS
•
4 corn tostadas
•
1/2 tsp olive oil
•
1 scallion, minced
•
1 cup prepared tomatillo salsa (salsa verde) (look in the Mexican aisle)
•
pinch cumin
•
4 large Eggland's Best eggs
•
2 oz shredded cheese (I used Cabot Pepper Jack Light)
•
1/2 cup shredded iceberg lettuce
•
1 small diced tomato
•
8 cilantro leaves