Mexican · Breakfast
Skillet Eggs Scrambled with Tortilla Strips (Low-Calorie)
Softly scrambled whole eggs with baked corn tortilla strips, tomato, onion, jalapeño and fresh cilantro. A lighter take on Mexican migas that skips heavy cheese and oil while keeping the charred chile and lime flavors authentic to the traditional breakfast.
$3
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
306Calories
18.2gProtein
19.8gFat
15.5gCarbs
3gSugar
2.3gFiber
468mgSodium
534mgChol
5.1gSat Fat
351mgPotassium
78mgCalcium
2.7mgIron
1.6mcgVitamin B12
18mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-calorie
Instructions
1
Prep
Cut the tortilla into thin strips and the tomato and onion into small pieces. Slice the jalapeño; whisk the eggs with salt and pepper.
2
Bake
Spread the tortilla strips on a small tray and bake at 400°F (200°C) for 6 minutes until crisp and lightly browned at the edges.
3
Scramble
Heat the olive oil in a nonstick skillet over medium heat. Add onion, tomato, and jalapeño; sauté 2 minutes until softened. Pour in the whisked eggs and scramble gently for 3 minutes until just set and glossy.
4
Plate
Slide the eggs onto a plate, fold in the cilantro, scatter the remaining tortilla strips on top, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (180g)
- 11 corn tortilla (30g), cut into thin strips and baked until crisp
- 1/2 cup80g tomato
- 4 tbsp40g onion
- 11 jalapeno (14g), seeds optional
- 2 tbsp8g cilantro
- 2 tsp10ml olive oil, for the skillet
- 1/4 tsp1/4 tsp salt
- a pinch of black pepper
- 22 lime wedge, for squeezing
