HEALTHY BREAK­FAST NA­CHOS

Shape (Singapore) - - Eat Right -

SERVES: 4 AC­TIVE TIME: 10 MIN­UTES TO­TAL TIME: 30 MIN­UTES

> 2 pota­toes, sliced into 0.3cm-thick rounds > 2 tsp ex­tra vir­gin olive oil > 1 tsp chilli pow­der > ½ tsp cumin > 6 eggs > 3 cups spinach > 1 cup canned black beans, rinsed and drained > Sea salt > Black pep­per > ¼ cup ched­dar or Colby Jack cheese, shred­ded > 2 cups coleslaw mix (green cab­bage, pur­ple cab­bage, car­rots), pre-shred­ded > 1 cup cherry toma­toes, halved > ½ av­o­cado, sliced > 2 scal­lions, sliced > ¼ cup plain, low-fat Greek yo­gurt > ¼ cup cilantro, chopped, for gar­nish > 4 tbsp black olives, sliced, for gar­nish

> 1 lime, cut into 4 wedges, for gar­nish

1. Pre­heat oven to 220 deg C. On bak­ing sheet, toss pota­toes with 1 tea­spoon oil, chilli pow­der and cumin. Roast for 20 to 25 min­utes, flip­ping once, un­til crisp. 2. Mean­while, in medium pan over medium heat, scram­ble eggs, spinach and black beans in re­main­ing 1 tea­spoon oil un­til eggs are just set. Then sea­son with salt and pep­per. 3. On bak­ing sheet or oven­proof plat­ter, top pota­toes with scram­bled eggs and sprin­kle with cheese. Re­turn to oven for about 5 min­utes, un­til cheese melts. 4. Top na­chos with coleslaw mix, toma­toes, av­o­cado, scal­lions and yo­gurt. Gar­nish with cilantro, olives and lime wedges.

Nu­tri­tion facts per serv­ing 380 calo­ries, 18g fat (5g sat­u­rated), 38g car­bo­hy­drate, 22g protein, 10g fi­bre, 360mg sodium

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