Migas (Lower-Fat)

12 ingredients
6 steps

Ingredients

  • 1 medium green bell pepper, cut into 1-inch pieces
  • 1 small onion, cut into 1-inch pieces
  • 1 serrano peppers or 1 jalapeno pepper, seeded and diced
  • 1 garlic clove, minced
  • 3 large plum tomatoes, peeled and diced
  • 1/4 cup fat-free low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt, divided (I add salt)
  • 6 (5 inch) corn tortillas
  • 3 large eggs, lightly beaten
  • 4 egg whites, lightly beaten
  • 1/2 cup shredded low-fat cheddar cheese

Directions

  1. 1
    Saute first 4 ingredients in a large nonstick skillet coated with cooking spray over medium heat 5 minutes or until tender.
  2. 2
    Add tomato, broth, cumin and 1/4 t salt; simmer, partially covered, stirring ocassionally, 15 minutes. Remove from skillet; keep warm.
  3. 3
    Cut tortillas into 1-inch strips; cut in half crosswise. Cook strips in large skillet coated with cooking spray over medium heat 10 minutes or until crisp.
  4. 4
    Add eggs to skillet; cook over medium heat, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds.
  5. 5
    Sprinkle with remaining 1/4 t salt and tortilla strips, and continue cooking until eggs are thickened but still moist (do not stir constantly).
  6. 6
    Remove from heat. Spoon vegetable mixture over egg mixture, and sprinkle with cheese.

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