Scrambled Nachos
Servings
4
Servings
4
Ingredients
  • 6cups baked tortilla chips
  • 1 1/2cups shredded cheddar cheese or Monterey Jack cheese
  • 1 1/2cups cooked or canned black beansrinsed and drained
  • 2cups halved cherry tomatoes
  • 1/3cup pickled jalapeno slicesoptional
  • 3 green onionschopped
  • 6 large organic eggs
  • 2 Tbsp milk
  • 1/4tsp black pepper
  • 1tsp grapeseed oil or avocado oil
  • 1 avocadocubed
  • 1/2cup sour cream
  • 1/3cup cilantro
  • Lime wedges
Instructions
  1. Preheat oven to 375 F. Line large baking sheet with parchment paper or silicone baking mat. Pile half the tortilla chips on prepared baking sheet. Sprinkle half the cheese, beans, tomatoes, pickled jalapeno (if using), and green onion overtop. Create a second layer with the remaining same ingredients. Bake until cheese is completely melted, about 7 minutes.
  2. While nachos are baking, in medium bowl, whisk together eggs, milk, and pepper. To large skillet over medium-low heat, add oil and pour in egg mixture. Let eggs sit for a couple minutes until they start to set and firm up at the edges. Using spatula, begin to pull eggs in from the edges to the middle of the pan. Continue this motion until soft curds form.
  3. Scatter eggs, avocado, sour cream, and cilantro over nachos. Serve with lime wedges.
Recipe Notes

Per serving: 564 calories; 31 g protein; 30 g total fat (11 g sat. fat); 46 g total carbohydrates (4 g sugars, 11 g fiber); 584 mg sodium