PANTRY, FRIDGE & FREEZER STAPLES
Scrambled-Egg Chilaquiles 4–7
P r e p 5 m i n
C o o k 5 m i n
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Ser ves 4
Sometimes you want nachos for breakfast. That’s when you crack some eggs and open the chips bag. Add jalapeños, radishes, and cilantro if you have them on hand too.
Cooking spray 5 large eggs 2 tbsp fat-free milk ¼ tsp salt ¼ tsp black pepper ¼ tsp ground cumin 40 tortilla chips (about 4 oz) ⅓ cup shredded reduced-fat cheddar ½ cup fat-free salsa or salsa verde
1. In a medium bowl, whisk the eggs, milk, salt, black pepper, and cumin. Coat a medium nonstick skillet with cooking spray and heat over medium-low. Add the eggs and cook, stirring constantly with a spatula, until soft-scrambled, 2 to 3 minutes, or to desired consistency. 2. Arrange 10 chips each on 4 plates. Dividing equally, spoon the eggs over the chips. Top each plate with about 4 tsp cheese, 2 tbsp salsa, and 1 tbsp scallions (if using). Per serving (1 plate) 250 Cal, 14 g Total Fat, 4 g Sat Fat, 505 mg Sod, 19 g Total Carb, 2 g Sugar, 3 g Fib, 13 g Prot.
¼ cup thinly sliced scallions (optional)
Easy Ever yday Cooking
25
