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Migas (Tex-Mex Scrambled Eggs & Tortillas)

Migas (Tex-Mex Scrambled Eggs and Tortillas)
Substitute fresh goat or mild feta cheese for a Southwestern queso fresco to give this delicious weekend staple an interesting new flavor.
Prep Time:  10 minutes
Cook Time:  15 minutes
Servings:  6 servings

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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

Directions

Step 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.
Step 2 COOK 1 minute.
Step 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.
Step 4 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, 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

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