Directions

1. In a medium pan, over medium heat, melt 1 tablespoon of butter and saute the bell peppers until soft, about 2-3 minutes.
2. Meanwhile, in a glass measuring cup, whisk together the eggs and milk with a fork. Season with salt and pepper. Melt more butter if needed in the pan and pour the egg mixture over the softened bell peppers. Stir the eggs with a spatula or wooden spoon constantly until the eggs are cooked.
3. Spread hummus on each tostada, then top with scrambled eggs, cucumbers, tomatoes and feta cheese. Garnish with green onions. Enjoy immediately.