Migas Recipe

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• 1 medium-size green bell pepper,cut into 1-inch pieces
• 1 small onion, cut into 1-inch pieces
• 1 tsp ground cumin
• 4 egg whites, lightly beaten
•  Vegetable cooking spray
• 1 garlic clove, minced
• 3 large plum tomatoes,peeled & sliced
• 1 serrano or jalapeño pepper, seeded & sliced
• 1/4 c low-sodium fat-free chicken broth
• 6 (5-inch) corn tortillas
• 3 large eggs, lightly beaten
• 1/2 c (2 oz) shredded reduced-fat Cheddar cheese
• 1/2 tsp salt, divided

• Step #1 Sauté first 4 ingredients In a large-ish nonstick skillet coated with cooking spray over med-heat/flame 5 mins or until tender.
• Step #2 Add tomato, cumin, partially covered, broth, stirring every once in awhile, & 1/4 tsp salt; simmer, 15 mins.
• Step #3 Remove from skillet; keep warm.
• Step #4 Cut tortillas into 1-inch strips; cut in half crosswise.
• Step #5 Cook strips in large skillet coated with cooking spray over med-heat/flame 10 mins or until crisp.
• Step #6 Add eggs to skillet; cook over med-heat/flame, without stirring, until eggs begin to set on bottom.
• Step #7 Draw a spatula across bottom of skillet to form large curds.
• Step #8 Sprinkle top with remaining 1/4 tsp salt & tortilla strips, & continue cooking until eggs are thickened but still moist (do not stir constantly).
• Step #9 Remove from heat.
• Step #10 Spoon vegetable mixture over egg mixture, & sprinkle with cheese.
• Enjoy the Migas recipe

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Related Categories

Breakfast / Eggs

Related Tags

• easy
• mexican
• fun
• cheap
• spicy
• quick
• eggs
• eggsmexicanbreakfast