Migas (Tex-Mex Scrambled Eggs & Tortillas)
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Cook Time
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Average Rating
- 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 Yields: 6 servings
- Nutritional Information
Per Serving: 1/6 of recipe
Calories: 255
Total Fat: 14 g
Saturated fat: 5 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 5 gCholesterol: 384 mg
Sodium: 424 mg
Carbohydrates: 17 g
Dietary Fiber: 2 g
Protein: 16 g
Vitamin A: 803.0 IU
Vitamin D: 84.4 IU
Folate: 79.9 mcg
Calcium: 191.7 mg
Iron: 2.5 mg
Choline: 254.2 mg
Directions
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.
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.