Migas (Tex-Mex Scrambled Eggs & Tortillas)
1 cup 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 servings
- Nutritional Information
Excellent Source: Protein, Vitamin D, Folate and Choline
Good Source: Vitamin A, Calcium and Iron
Total Fat: 14 g
Saturated fat: 5 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 5 g
Cholesterol: 384 mg
Sodium: 424 mg
Carbohydrates: 17 g
Dietary Fiber: 2 g
Protein: 16 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
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. COOK 1 minute.
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.
SPRINKLE cheese over eggs. BROIL 6 inches from heat until cheese softens, 2 to 3 minutes.
Substitute fresh goat or mild feta cheese for a queso fresco to give this delicious weekend staple an interesting new flavor.
To make handle ovenproof, wrap it completely in aluminum foil.