Breakfast Nachos (featured at the Disney Food + Wine Fest 2016)

  • Yield : 1 plate of breakfast nachos
  • Servings : 1-2
  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 10m


  • 4 whole-wheat pita breads
  • 3 tablespoons melted butter
  • ½ teaspoon ground cinnamon + 2 teaspoons sugar, mixed together
  • ½ cup plain Greek yogurt
  • 1 tablespoon honey
  • 2 cups assorted berries (I like raspberries, blackberries, and sliced strawberries)
  • Maple syrup, for drizzling
  • Sweetened shredded coconut, for sprinkling


Step 1

Preheat oven to 400°F.

Step 2

To make your “chips” place the pitas on cutting board and brush lightly with the melted butter on both sides then sprinkle cinnamon and sugar on top.

Step 3

Cut pitas into wedges and arrange on a cookie sheet. Bake pita triangles for 5 minutes, or until toasted.

Step 4

Combine the yogurt and the honey in a small bowl.

Step 5

Arrange your “chips” in serving boats or bowls. Sprinkle with ½ cup berries over each plate. Add small dollops of the honey yogurt on top. Drizzle with maple syrup and a sprinkling of shredded coconut. Watch these disappear as quickly as you’ve made them!










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Daniella Malfitano is a Chef, traveler, and lover of all things food. You can hear Daniella every week on the syndicated radio program “On The House” which is broadcasted nationally by over 300 radio stations. In addition Daniella is the host of the television program “Delicious Discoveries with Daniella Malfitano” on the PBS network KIXE. Tune in each Saturday as she highlights the local farms, ranches, vineyards, orchards, markets and more throughout your hometown. She’ll lead you from the source to the main course and show you all of the local delights of your neighborhood through its food.

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