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Nachos for breakfast may sound a bit odd, but these are sure to delight everyone at your breakfast table--not just people with diabetes.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Divide chips among serving plates, spreading into single layers; set aside. In a dry small saucepan, heat cumin seeds over medium heat about 1 minute or until aromatic, stirring frequently. Stir in black beans and salsa. Cook for 1 to 2 minutes or until heated through, stirring occasionally. Remove from heat; cover and keep warm.

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  • In a medium bowl, whisk together eggs, egg whites, milk, and pepper. Coat a medium nonstick skillet with cooking spray; heat skillet over medium heat. Pour in egg mixture. Cook over medium heat, without stirring, until mixture starts to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Remove from heat immediately.

  • Break up cooked eggs and spoon onto tortilla chips. Top with salsa mixture and cheese. Serve immediately.

Nutrition Facts

207 calories; protein 14.2g 29% DV; carbohydrates 25.7g 8% DV; exchange other carbs 1.5; dietary fiber 3.6g 15% DV; sugars 2g; fat 5.9g 9% DV; saturated fat 2.5g 13% DV; cholesterol 113.5mg 38% DV; vitamin a iu 547IU 11% DV; vitamin cmg; folate 13.3mcg 3% DV; calcium 272.7mg 27% DV; iron 1.2mg 7% DV; magnesium 7.6mg 3% DV; potassium 205mg 6% DV; sodium 502.8mg 20% DV.

Reviews

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