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Migas (Tex-Mex Scrambled eggs & Tortillas)

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Quick Recipe

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

  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. COOK 1 minute.
  2. 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.
  3. SPRINKLE cheese over eggs. BROIL 6 inches from heat until cheese softens, 2 to 3 minutes.

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: 259
      total fat: 14g
      saturated fat: 5g
      polyunsaturated fat: 2g
      monounsaturated fat: 5g
      cholesterol: 435mg
      sodium: 395mg
      carbohydrates: 17g
      dietary fiber: 2g
      protein: 17g
      vitamin A: 679.7IU
      vitamin D: 35.0IU
      folate: 79.8mcg
      calcium: 175.4mg
      iron: 2.3mg
      choline: 254.2mg

      vitamin C: 2.6mg
      vitamin E: 1.7IU
      trans fat: 0g
      sugars: 3g
      potassium: 232.6mg
      magnesium: 34.2mg
      selenium: 34.7mcg
      phosphorus: 326.4mg
      vitamin B12: 1.4mcg
      vitamin K: 2.2mcg
      vitamin B6: .2mg
      copper: .2mg
      vitamin B1 - thiamin: .1mg
      manganese: .2mg
      zinc: 1.7mg
      vitamin B2 - riboflavin: .5mg
      vitamin B3 - niacin: .6mg
      omega 3: .1g
      omega 6: 1.6g