On mornings when i am craving something a little more substantial, breakfast nachos with pita bread is so satisfying. Eggs get scrambled with baby tomatoes, jalapeno, garlic, green onion and leftover corn, then topped with jack and cheddar and popped in the oven to get melty. I toast pita bread, then break it into wedges which i pile with the egg-y goodness + hot salsa.
Now, I don't typically do beans first thing, and certainly don't want to open a can, but if you have some leftover, then go for it. If you need to make for more than one person, just double the recipe which should serve 2-3 at that point. Be flexible with your ingredients. Nachos are a personal creation--start with the recipe below and define from there. Yum!
"Pita bread is soft and if you preferred it that way, then your nachos could be eaten with a fork. Still good."
Notes: Pita bread is whole wheat.
PITA BREAKFAST NACHOS
Ingredients: 2 eggs beaten with a splash of milk, 1 Tbsp. olive oil, 1 tsp. minced garlic, 1/2 cup chopped tomato, 2 green onions sliced-white and green parts, 1/2 minced jalapeno-seeds removed, 1/4 cup cooked corn, 1/2 cup shredded jack and cheddar cheese, 2 pita breads-toasted, sea salt and pepper, salsa of choice, avocado (opt.)
Serves 1
1. Heat the olive oil in an oven-proof skillet pan over medium high heat, and tip in the onion, garlic, tomato, corn, and jalapeno. Cook for 3 minutes or so.
2. Preheat the oven to 400*. Pour in the eggs, season with salt and pepper to taste, and scramble with the tomato mixture until bouncy. Sprinkle over the cheese and put in the oven for 5 minutes.
3. Break the toasted pita bread into triangles and lay on a plate. Top with the cheesy eggs, and a spoonful of salsa, avocados if desired.