• 1 Rating

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


Recipe Summary

20 mins
30 mins


Ingredient Checklist


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.

  • 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; carbohydrates 25.7g; dietary fiber 3.6g; sugars 2g; fat 5.9g; saturated fat 2.5g; cholesterol 113.5mg; vitamin a iu 547IU; folate 13.3mcg; calcium 272.7mg; iron 1.2mg; magnesium 7.6mg; potassium 205mg; sodium 502.8mg.


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0