
Migas (Tex-Mex Scrambled Eggs & Tortillas)

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.
large EGGS, beaten |
12
|
green (tomatillo) salsa |
1 cup
|
plum tomatoes, diced |
2
|
corn tortillas (6-inch), halved, cut into thin strips |
6
|
queso fresco, crumbled |
1/2 cup
|
To make handle ovenproof, wrap it completely in aluminum foil.
This recipe is an excellent source of protein, vitamin A, folate and choline, and a good source of vitamin D.
Queso fresco is a fresh crumbly Mexican cheese. A fresh goat cheese or a mild feta can be substituted.
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 |