Five-Minute Supreme Breakfast Nachos

Though I’m definitely a “relationship girl,” one of the few things I love about being single is that it almost forces me to try new restaurants. When a date asks me where I want to eat, I always tell him to pick his favorite spot. That way, even if I don’t hit it off with him, I can scour the menu to find a unique dish that might be fun to transform. These nachos are the result of a leisurely Sunday morning date by the beach. We met at a little café and he ordered the breakfast nachos. I was excited about his choice because I knew I wouldn’t eat traditional nacho chips since they’re deep-fried, but I wanted to see the dish. It was as appealing as I thought it would be. And now I can eat it too, since my version is much healthier. It’s likely you’ll like it as much as I do.

Ingredients

1 ounce lightly salted baked tortilla chips
2 tablespoons salsa verde
1-1/2 tablespoons red taco sauce
2 tablespoons plus 2 teaspoons jarred, natural cheese sauce
olive oil spray
4 large eggs
salt and pepper to taste
3/4 cup coarsely chopped tomatoes

Instructions

Spread half of the tortilla chips evenly in the bottom of a medium shallow bowl.

Combine the salsa and taco sauce in a small microwave-safe bowl.

Pour the cheese sauce into a second small microwave-safe bowl.

Cook the eggs in a pan. As they cook keep mixing them and break up the bigger pieces until they are “scrambled.”

Remove the salsa mixture and cheese sauce when they are hot (be careful not to overcook the cheese—it won’t melt).

Spread half of the scrambled eggs over the chips. Then drizzle half of the cheese sauce over that. Spread the second layer of tortillas on top, followed by the remaining eggs and the remaining cheese sauce. Spoon the salsa mixture evenly over the center. Sprinkle the tomatoes evenly over the top of the salsa mixture. Serve immediately.

Makes 2 servings

Each serving has: 292 calories, 20 g protein, 38 g carbohydrates, 5 g fat, 2 g saturated fat, 5 mg cholesterol, 4 g fiber, 812 mg sodium