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Egg nachos were an invention I created while craving nachos, wanting to use up pitas I had on hand, and the desire to pump up the protein for our meal.
This recipe has about 36 grams of protein per serving, which is a lot. The protein comes from eggs, cottage cheese, and Greek yogurt, and the pitas I used from Aldi have 6 grams of protein per pita!
Check your ingredients to see how much protein you will be getting, it differs per brand per serving.
This is a perfect dish for breakfast, lunch, or supper!
Makes 2 servings
2 Flax and Oat Pitas
Olive oil spray
Salt
Pepper
4 eggs
1/2 cup cottage cheese
2-3 mini peppers sliced
1/8 of a red onion diced
2-3 T Greek Yogurt plain
2-3 Romain lettuce leaves torn
2-3 cherry tomatoes sliced
2-3 tsp taco seasoning
2-3 T shredded cheddar cheese
Taco sauce or salsa optional
First, make nacho pita chips by splitting the pita in two and cutting or ripping into smaller chip-like sizes.
Spray with olive oil spray and sprinkle with salt. Place in air fryer (I used my Ninja 8 and 1 on air fry setting) for 2-3 minutes or until crisp. Keep an eye on them as they can crisp quickly.
While that is cooking prep the eggs by cracking them into a cup or bowl and whisking the yolk and the white together.
Next, spray a frying pan with olive oil and turn on medium heat. Put the cottage cheese in the pan and add the eggs, add taco seasoning. Salt and pepper to your liking. Cook until the eggs are set.
Prep the veggies by slicing, dicing, or cutting them to your desired sizes.
Lay the chips on a plate, cover with eggs, and sprinkle with cheese, vegetables, and Greek yogurt.
Enjoy!