Breakfast Nachos

I would have never thought up a recipe like this, but I am glad I found it on Pinterest because it is not only yummy but healthy too!  I love finding recipes that are both good and healthy - it shows that eating good can taste good too!  I made some adaptations to make it more healthy.  This recipe says to use a cast iron pan, but like me, many of you may not have one; therefore, you can just make yours in a casserole dish like I did.  It makes a serving for two, and those would be two big servings, so if you want to make it for more you would need to double the recipe.  For me, I had leftovers, so I put them in a glass dish that could be re-heated in the oven to enjoy them another morning!  For this recipe you will need the following:

     5 eggs
     salt & pepper
     1/2 cup of cheddar cheese
     1 1/2 cup of multigrain tortilla chips (or baked tortilla chips)
     3/4 cup of Ro Tel (or salsa)
     1/4 cup of chopped onion
     2 tsp of cilantro
     additional nacho toppings of your liking: sour cream, avocados, beans, etc.

Preheat a nonstick skillet over medium low heat.  While pan is heating, crack eggs into a small bowl and whisk together with salt & pepper.  You can add a small amount of milk if you like a softer egg.  Spray the skillet with cooking spray and then scramble the eggs, stirring consistently until the eggs are cooked to your liking.  Remove from the heat.  Preheat the oven to broil.  Spread tortilla chips on the bottom of the casserole dish in an even layer.  Top with the scrambled eggs, Ro Tel, onion, cilantro, and then the cheese.  Place under the broiler until cheese is completely melted.  Remove from the oven and top with additional toppings, if you want.  Then eat just like you would nachos!