HEALTHY BREAKFAST NACHOS
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