Serving Size:11 chips, 3 tablespoons salsa mixture, and 1/4 cup egg each
No-Guilt Breakfast Nachos
Divide chips among four serving plates, spreading into single layers; set aside. In a dry small saucepan heat cumin seeds over medium heat about 1 minute or until aromatic, stirring frequently. Stir in black beans and salsa. Cook for 1 to 2 minutes or until heated through, stirring occasionally. Remove from heat; cover and keep warm.
In a medium bowl whisk together eggs, egg whites, milk, and pepper. Coat an unheated medium nonstick skillet with cooking spray; heat skillet over medium heat. Pour in egg mixture. Cook over medium heat, without stirring, until mixture starts to set on the bottom and around edges. Using a spatula or a large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Remove from heat immediately.
Break up cooked eggs and spoon over tortilla chips. Top with salsa mixture and cheese. Garnish with cilantro, if desired. Serve immediately.