American · Breakfast
Migas
Tex-Mex Egg and Tortilla Scramble
Migas scrambles beaten eggs with crisp-fried corn tortilla strips, sautéed onion, jalapeño and tomato, finished with melted Monterey Jack cheese. Softly set curds keep tortilla pieces chewy at the center and crunchy at the edges, topped with fresh cilantro and served with lime wedges.
$3
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
540Calories
29.2gProtein
36.6gFat
24.9gCarbs
3.6gSugar
4gFiber
1044mgSodium
803mgChol
10.5gSat Fat
638mgPotassium
312mgCalcium
3.8mgIron
1.9mcgVitamin B12
28mgVitamin C
vegetarian
gluten-free
sweet-heat
hidden-gems
vegetarian
gluten-free
breakfast
Instructions
1
Prep
Cut tortillas into strips, dice onion, tomato and jalapeño, then beat eggs with salt and pepper until blended.
2
Fry
Heat oil in a nonstick skillet over medium-high and fry tortilla strips 2 to 3 minutes, tossing, until golden and crisped at edges.
3
Sauté
Add onion and jalapeño over medium heat, cook 2 minutes until translucent, then stir in tomato and cook 1 minute until softened.
4
Temper
Pour beaten eggs over medium-low heat, wait 15 seconds, scatter Monterey Jack, then fold slowly 2 minutes until eggs are just set and glossy.
5
Plate
Slide migas onto a warm plate, scatter cilantro over top, and serve with lime wedges to squeeze at table.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs
- 44 small (104g) corn tortillas
- 230g jalapeño
- 1120g onion
- 22 small (120g) tomato
- 2 oz56g Monterey Jack cheese
- 2 tbsp30ml vegetable oil
- 4 tbsp14g fresh cilantro
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 11 lime
