
Migas

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Scrambled eggs studded with crisp corn tortilla shards are a Tex-Mex breakfast favorite thats great at any time of day, not just in the morning. Theyre hearty, tasty, and practical. Transform this breakfast into supper by starting with a bowl of posole or by including a side of pinto beans or black beans, along with bowls of Salsa Ranchera or the sharper Tomatillo Salsa. To drink? Beer, Riesling, or iced tea.
ingredients
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serves: 2
3 stale corn tortillas (torn or cut into strips)
1 tablespoon oil or butter for the eggs
3 scallions, including the greens, chopped
1 jalapeno or serrano chile (finely diced, seeded if less heat is desired)
pinches (several) of ground chipotle chile or smoky Spanish paprika
4 eggs (beaten with 2 teaspoons water)
2 Roma tomatoes, diced
Servings Per Recipe: 2
Amount per Serving
Calories: 296
- Total Fat: 16.5 g
- Saturated Fat: 3.6 g
- Trans Fat: 0 g
- Cholesterol: 327.4 mg
- Sodium: 151.2 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 4.5 g
- Sugars: 4.7 g
- Protein: 14.7 g
preparation

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