Migas (Tex-Mex Scrambled Eggs & Tortillas)

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

    Yields: 6 servings

  • Nutritional Information

    Per serving: 1/6 of recipe

    Calories: 250

    Total fat: 13 g
    Saturated fat: 5 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 4 g

    Cholesterol: 379 mg
    Sodium: 462 mg
    Carbohydrates: 16 g
    Fiber: 0 g
    Sugar: 3 g
    Protein: 17 g
    Vitamin A: 196 mcg
    Vitamin D: 2 mcg
    Folate: 84 mcg
    Choline: 300 mg
    Calcium: 165 mg
    Iron: 2 mg
    Potassium: 344 mg

    This recipe is an excellent source of protein, vitamin A, folate and choline, and a good source of vitamin D.


  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.
  • Queso fresco is a fresh crumbly Mexican cheese. A fresh goat cheese or a mild feta can be substituted.