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Migas (Tex-Mex Scrambled Eggs & Tortillas)
Courtesy of The incredible edible egg™
Servings: 6
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
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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
What to do:
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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Nutritional information:
Calories: 259;   Total Fat: 14g;   Saturated Fat: 5g;   Cholesterol: 435mg;   Total Carbs: 17g;   Fiber: 2g;   Protein: 17g;   Sodium: 395mg;