Migas (Tex-Mex Scrambled Eggs & Tortillas)

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Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 6 servings

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What You Need

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

Here’s How

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.

Video Demonstration

Enjoy

Insider Info

To make handle ovenproof, wrap it completely in aluminum foil.
Substitute: Queso fresco is a fresh crumbly Mexican cheese. A fresh goat cheese or a mild feta can be substituted.

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Nutrition Information

Per Serving

Excellent Source: protein, folate and choline

Good Source: vitamin A, calcium and iron

calories: 255
total fat: 14g
saturated fat: 5g
polyunsaturated fat: 2g
monounsaturated fat: 5g
cholesterol: 384mg
sodium: 424mg
carbohydrates: 16g
dietary fiber: 2g
protein: 17g
vitamin A: 803.0IU
vitamin D: 84.4IU
folate: 79.9mcg
calcium: 191.7mg
iron: 2.5mg
choline: 254.2mg

vitamin C: 8.6mg
vitamin E: 1.7IU
trans fat: 0g
sugars: 3g
potassium: 237.0mg
magnesium: 34.3mg
selenium: 32.3mcg
phosphorus: 333.4mg
vitamin B12: 1.0mcg
vitamin K: 2.2mcg
vitamin B6: 0.3mg
copper: 0.1mg
vitamin B1 - thiamin: 0.1mg
manganese: 0.2mg
zinc: 1.9mg
vitamin B2 - riboflavin: 0.5mg
vitamin B3 - niacin: 4.0mg
omega 3: 0.2g
omega 6: 1.9g

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