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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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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; 5.9 g total fat; 2.5 g saturated fat; 113 mg cholesterol; 503 mg sodium. 205 mg potassium; 25.7 g carbohydrates; 3.6 g fiber; 2 g sugar; 14.2 g protein; 547 IU vitamin a iu; 13 mcg folate; 273 mg calcium; 1 mg iron; 8 mg magnesium;

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