Shape_USA-January-February_2017

Photograph by TED CAVANAUGH

Food styling by Jamie Kimm; prop styling by Emily Mullin/Hello Artists

106 JANUARY/FEBRUARY 2017 SHAPE.COM

fi esta

Make a few easy alterations and the

beloved margarita sidekick quickly

and energizing a.m. meal—one you’ll defi-

for roasted potatoes and pile on nutritious

toppings like eggs and avocado, says

of the new cookbook The Superfood

Swap and a Shape advisory board mem-

Healthy

Breakfast

Nachos

Serves: 4

Active time: 10 minutes

Total time: 30 minutes

2 potatoes, sliced into 1⁄8-inch-

thick rounds

2 teaspoons extra-virgin

olive oil

1 teaspoon chili powder

1⁄2 teaspoon cumin

6 eggs

3 cups spinach

1 cup canned black beans,

rinsed and drained

Sea salt

Black pepper

1⁄4 cup shredded cheddar or

Colby Jack cheese

2 cups preshredded coleslaw

mix (green cabbage,

purple cabbage, carrots)

1 cup cherry tomatoes, halved

1⁄2 avocado, sliced

2 scallions, sliced

1⁄4 cup plain, 2 percent

Greek yogurt

1⁄4 cup chopped

cilantro, for garnish

4 tablespoons sliced

black olives, for garnish

1 lime, cut into 4 wedges,

for garnish

1. Preheat the oven to 425°.

On a baking sheet, toss

potatoes with 1 teaspoon oil,

chili powder, and cumin;

roast for 20 to 25 minutes,

flipping once, until crisp.

2. Meanwhile, in a medium pan

over medium heat, scramble

eggs, spinach, and black beans

in remaining 1 teaspoon oil until

the eggs are just set; season

with salt and pepper.

3. On the baking sheet or an

ovenproof platter, top the pota-

toes with scrambled eggs and

sprinkle with cheese. Return to

the oven until cheese melts,

about 5 minutes.

4. Top nachos with coleslaw mix,

tomatoes, avocado, scallions,

and yogurt. Garnish with cilan-

tro, olives, and lime wedges.

*380 calories, 18 g fat (5 g satu- Nutrition facts per serving:^

rated), 38 g carbs, 22 g protein,

10 g fiber, 360 mg sodium