Omelet Nachos with Black Bean and Corn Salsa

Yield: 12 servings
Prep: 10 mins
Cook: 10 mins

Recipe by Wini Moranville

Mark Boughton Photography / styling by Teresa Blackburn

Here;s a new take on nachos that uses black bean salsa, strips of scrambled eggs and feta cheese in place of the refried beans and queso sauce.

Ingredients

Salsa:: 1/2cup black beans, drained and rinsed; 1-- avocado, pitted, peeled and chopped; 1/2cup fresh corn kernels; 2tablespoons finely chopped cilantro; 1tablespoon lime juice; 1/4teaspoon cumin seeds
Nachos:: 4-- eggs; 1tablespoon water; 1/2teaspoon salt; 1/4teaspoon Coarsely ground black pepper
butter or cooking oil: 6ounces tortilla chips, about 4 cups; 1/4cup crumbled feta cheese

To prepare salsa, combine beans, avocado, corn, cilantro, lime juice and cumin seeds. Mix well.
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.
Place tortilla chips on a large platter. Sprinkle egg strips over tortilla chips. Spoon salsa on top. Sprinkle with feta; serve immediately.

Recipe by Lisa Holderness and Wini Moranville