Migas (Tex-Mex Scrambled Eggs & Tortillas)
Courtesy of The incredible edible egg™ 6 Servings • 10 Min. Prep Time • 15 Min. Cook Time| Ingredients |
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| 1 c. green (tomatillo) salsa |
| 2 plum tomatoes, diced |
| 6 corn tortillas (6-in.), halved, cut into thin strips |
| 12 eggs, beaten |
| 1/2 c. queso fresco, crumbled |
Directions:
1. Coat 12-in. nonstick skillet with ovenproof handle with cooking spray; heat over medium heat until hot. Add salsa and tomatoes; cook and stir 2 min. Add tortilla strips; stir to coat. Cook 1 min.
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 in. from heat until cheese softens, 2 to 3 min.
Substitute: Queso fresco is a fresh crumbly Mexican cheese. A fresh goat cheese or a mild feta can be substituted.
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Nutrition:
Calories: 259; Total Fat: 14g; Saturated Fat: 5g; Cholesterol: 435mg; Total Carbs: 17g; Fiber: 2g; Protein: 17g; Sodium: 395mg;