MIGAS (TEX-MEX SCRAMBLED EGGS & TORTILLAS)

MIGAS (TEX-MEX SCRAMBLED EGGS & TORTILLAS)
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Prep Time:       10 minutes

Cook Time:      15 minutes

Makes:               6 servings

 

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.

 

ENJOY

 

INSIDER INFORMATION

 

  • 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.

 

NUTRITION INFORMATION

 

Nutrition information per serving (1/6 of recipe):  255 calories; 14 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 384 mg cholesterol; 424 mg sodium; 17 g carbohydrate; 2 g dietary fiber; 16 g protein; 803.0 IU Vitamin A; 84.4 IU Vitamin D; 79.9 mcg folate; 191.7 mg calcium; 2.5 mg iron; 254.2 mg choline.