Migas means crumbs. Migas are popular in Texas and can be found on many breakfast menus. Use your left over tortilla chips to make this quick and easy dish. Makes a great weekend breakfast, brunch or supper!
1 cup green (tomatillo) salsa
2 plum tomatoes, diced
6 (6-inch) corn tortillas halved, cut into thin strips
12 large eggs, beaten
1/2 cup queso fresco, crumbled
- 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 source until cheese softens, 2 to 3 minutes.
Makes 6 servings.
- 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.
Nutritional Information Per Serving (1/6 of recipe): Calories: 255; Total Fat: 14g; Saturated fat: 5g; Polyunsaturated fat: 2g; Monounsaturated fat: 5g; Cholesterol: 384mg; Sodium: 424mg; Carbohydrates: 16g; Dietary Fiber: 2g; Protein: 17g; Vitamin A: 803IU; Vitamin D: 84.4IU; Folate: 79.9mcg; Calcium: 191.7mg; Iron: 2.5mg; Choline: 254.2mg.
Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).