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Ingredients
Salsa:
½ cup black beans, drained and rinsed
1 avocado, pitted, peeled and chopped
½ cup fresh corn kernels
2 tablespoons finely chopped cilantro
1 tablespoon lime juice
¼ teaspoon cumin seeds
Nachos:
4 eggs
1 tablespoon water
¼ teaspoon salt
Coarsely ground black pepper
1 teaspoon butter or cooking oil
6 ounces tortilla chips,about 4 cups
¼ cup crumbled feta cheese
Instructions
½ cup black beans, drained and rinsed
1 avocado, pitted, peeled and chopped
½ cup fresh corn kernels
2 tablespoons finely chopped cilantro
1 tablespoon lime juice
¼ teaspoon cumin seeds
Nachos:
4 eggs
1 tablespoon water
¼ teaspoon salt
Coarsely ground black pepper
1 teaspoon butter or cooking oil
6 ounces tortilla chips,about 4 cups
¼ cup crumbled feta cheese
1. To prepare salsa, combine beans, avocado, corn, cilantro, lime juice and cumin seeds. Mix well.
2. To prepare nachos, place eggs, water, salt and pepper in a small bowl; whisk to combine. Heat a 12-inch nonstick skillet over medium-low heat. Add butter. When butter melts, add egg mixture. Stir gently but continuously until small pieces of cooked egg are surrounded by liquid egg. Stop stirring and cook just until egg is set but still shiny. Remove from heat. Slide egg onto cutting board and cut into shards, about 1/8-inch-by-2 inches long.
3. Place tortilla chips on a large platter. Sprinkle egg strips over tortilla chips. Spoon salsa on top. Sprinkle with feta; serve immediately. Serves 12.
Recipe by Lisa Holderness and Wini Moranville. Relish Entertaining, "Sizzling Summer Cocktail Party," June 2008.
Nutritional Information
2. To prepare nachos, place eggs, water, salt and pepper in a small bowl; whisk to combine. Heat a 12-inch nonstick skillet over medium-low heat. Add butter. When butter melts, add egg mixture. Stir gently but continuously until small pieces of cooked egg are surrounded by liquid egg. Stop stirring and cook just until egg is set but still shiny. Remove from heat. Slide egg onto cutting board and cut into shards, about 1/8-inch-by-2 inches long.
3. Place tortilla chips on a large platter. Sprinkle egg strips over tortilla chips. Spoon salsa on top. Sprinkle with feta; serve immediately. Serves 12.
Recipe by Lisa Holderness and Wini Moranville. Relish Entertaining, "Sizzling Summer Cocktail Party," June 2008.
Per serving: 150 calories, 10g fat, 75mg chol., 5g prot., 13g carbs., 3g fiber, 250mg sodium.
