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Denver Scramble Tostada

My tostadas feature the ingredients of a classic Denver omelet: ham, cheddar and green pepper. I also make a zesty Mexican version with chorizo and pepper jack and a Reuben with corned beef and Swiss. —Joi Sinclair, Atchison, Kansas
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    6 servings


  • 1 tablespoon butter
  • 1/2 cup finely chopped green pepper
  • 1/3 cup finely chopped onion
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 12 large eggs, beaten
  • 1 cup cubed fully cooked ham
  • 3/4 cup shredded cheddar cheese
  • 6 tostada shells, warmed
  • Additional shredded cheddar cheese


  • In a large nonstick skillet, melt butter over medium heat. Add green pepper, onion, pepper and salt; cook and stir 2-3 minutes or until vegetables are crisp-tender. Add eggs, ham and cheese; cook and stir until eggs are thickened and no liquid egg remains. Serve over tostada shells; sprinkle with additional cheese.
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