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Migas (Tex-Mex Scrambled Eggs and Tortillas)

Migas recipe



  1. Coat 12-inch nonstick skillet with ovenproof handle with cooking spray; heat over medium heat until hot.
  2. Add salsa and tomatoes; cook and stir 2 minutes.
  3. Add tortilla strips; stir to coat. Cook 1 minute.
  4. 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.
  5. Sprinkle cheese over eggs. Broil 6 inches from heat until cheese softens, 2 to 3 minutes.

Prep Time: 10 minutes

Cook Time: 15 minutes

Makes: 6 servings

* To make handle ovenproof, wrap it completely in aluminum foil.

Nutrition Information Per Serving Calories: 255 Total Fat: 14g Saturated fat: 5g Polyunsaturated fat: 2g Monounsaturated fat: 5g Cholesterol: 384mg Sodium: 424mg Carbohydrates: 16g Dietary Fiber: 2g Protein: 17g Vitamin A: 803IU Vitamin D: 84.4IU Folate: 79.9mcg Calcium: 191.7mg Iron: 2.5mg Choline: 254.2mg

Reprinted with permission from the American Egg Board.


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