Migas (Tex Mex Scrambled Eggs & Tortillas)

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  • Ingredients
    1 cup green (tomatillo) salsa
    2 plum tomatoes, diced
    6 corn tortillas (6-inch), halved, cut into thin strips
    12 EGGS, beaten
    1/2 cup queso fresco, crumbled

    Yields: 6

  • Nutritional Information

    Per Serving

    Excellent Source: Protein, Vitamin D and Choline

    Good Source: Vitamin A, Folate, Calcium and Iron

    Calories: 255

    Total Fat: 14 g
    Saturated fat: 5 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 5 g

    Cholesterol: 384 mg
    Sodium: 424 mg
    Carbohydrates: 16 g
    Dietary Fiber: 2 g
    Protein: 17 g
    Vitamin A: 803 IU
    Vitamin D: 84.4 IU
    Folate: 79.9 mcg
    Calcium: 191.7 mg
    Iron: 2.5 mg
    Choline: 254.2 mg

    Vitamin C: 8.6 mg
    Vitamin E: 1.8 IU
    Trans Fat: 0 g
    Sugars: 3 g
    Potassium: 237 mg
    Magnesium: 34.3 mg
    Selenium: 32.3 mcg
    Phosphorus: 333.4 mg
    Vitamin B12: 1 mcg
    Vitamin K: 2.2 mcg
    Vitamin B6: 0.3 mg
    Copper: 0.1 mg
    Vitamin B1 – Thiamin: 0.1 mg
    Manganese: 0.2 mg
    Zinc: 1.9 mg
    Vitamin B2 – Riboflavin: 0.5 mg
    Vitamin B3 – Niacin: 4 mg
    Omega 3: 0.2 g
    Omega 6: 1.9 g


  1. COAT 12-inch nonstick skillet with ovenproof handle with cooking spray; heat over medium heat until hot. ADD salsa and tomatoes; cook and stir 2 minutes. ADD tortilla strips; stir to coat.

  2. COOK 1 minute.

  3. POUR eggs over mixture in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.

  4. SPRINKLE cheese over eggs. BROIL 6 inches from heat until cheese softens, 2 to 3 minutes.

Insider Info

Substitute fresh goat or mild feta cheese for a Southwestern queso fresco to give this delicious weekend staple an interesting new flavor.

To make handle ovenproof, wrap it completely in aluminum foil.